In addition to death and taxes, I'd like to add unbearable summer heat to the list of guaranteed certainties. I made it through June and July remarkably well, but August? That's a different beast altogether. Hot and sticky are two things I don't like to be (as well as rude and homicidal while we're at it), but I can take solace in two other 'sure things': that fall is on the horizon, and that our blasted sun I've been silently cursing is largely responsible for a plethora of great summer vegetables. And for that, I am grateful.
This is the time of the year when I rarely fire up the stove so I like to take advantage of really good ingredients and try not to mess with them too much. For example, only two of the ingredients in this dish ever come in contact with heat, and when they do it is not for very long. In fact, most of this dish can be prepared between runs through the sprinkler. Which would be a good thing if only I had a sprinkler to run through. Oh, well.
1 grapefruit, sectioned
1 bunch cilantro, thoroughly washed
1/2 lbs fresh green beans, trimmed
2 cups sweet corn
1 cup white wine
1/4 small red onion
2 tbsp olive oil
salt and pepper to taste
With a mandoline (or some good knife skills) slice green beans lengthwise into four or five slices each. Chop in half when done and reserve. Slice a little red onion this way as well. Have your cilantro cleaned and finely chopped and with grapefruit sectioned and free of any pith.
In a saute pan, heat olive oil over medium heat. Prepare salmon by running the back of your knife blade against the skin. Go with the direction of the scales with firm pressure to try to press out as much moisture as possible. This well help to develop crisp skin. Lightly season with salt and pepper. Sear salmon skin side down until nice and crisp. This should not take long. When skin is a healthy golden brown, gently flip the fish over to cook the flesh. Reduce heat and cook until the salmon is cooked medium to medium rare. (Time will depend on thickness of the fish.) remove from heat when done.
To assemble, ladle sweet corn/white wine broth into a wide and shallow bowl. Top with green beans, grapefruit, red onion, cilantro, and finally the salmon. Sprinkle with a little extra salt and pepper and serve. Makes two servings.