Three different ways:
Pan Roasted
Steamed
Oven Baked

Over a Corn & Potato Risotto
4 each - 6 to 8 oz Salmon or Halibut Filets

Corn and Potato Risotto
2 Ears of corn or 2 cups of Frozen Corn Kennels
2 cups Diced Yukon Gold Potatoes - Blanched for 10 Minutes
2 oz Butter
1 TBS. Fine chopped Onion
1/2 cup Chicken stock
¼ cup Cream
1 TBS. Mascarpone
½ tsp. Chopped Fresh Sage
1 TBS Olive Oil
Salt & Pepper To Taste

Method of Preparation:
Boil corn for 10 minuets and cut kernels from corn ears or add frozen kernels. Boil diced potatoes for 10 minutes (to be tender). Heat Olive Oil in Sauce Pan and finely chopped onion. Add Corn and potatoes, sauté quickly. Add ½ the chicken stock and ½ cream. Cook for a few minuets. Add rest of the Chicken Stock and cream, along with seasoning: sage, butter and mascarpone.

Cook Salmon. Place on corn and Potato Risotto. Serve with Asparagus Spears.

Gustav Mauler
Certified Master Chef