Salmon Two Ways

Salmon two ways!

But not together, that would be weird.

We've been adding some fish into our diet lately.  Not that we don't like fish, or that we didn't eat it before, but we weren't exactly pescatarians (although that sounds very sophisticated, and now I sort of want to be one).  I kind of forget about fish sometimes.  Especially when the store I shop at most doesn't have a fresh seafood section.  

Word on the street is that fish is good for you, and I believe it.  These are two versions of salmon we've tried lately- Salmon with Creamy Corn Sauce and Salmon with Red Wine Sauce.  I liked both, but I'm on a crazy end-of-summer corn kick (ask Nick, he is SO over corn), so the creamy corn sauce was absolutely my favorite.  The wine sauce was good, too, though- I didn't really think red wine went with fish, but the world of food continues to surprise me.

If you're not a fish person, that's cool.  I still like you.  You could use these sauces on other meats, too.  Or just forget it and go get a cheeseburger.  No hard feelings.

Both of these sauces are meant to top broiled salmon.  All you have to do is pat down your fish, cover it with a little salt, peppper and olive oil, and put in under a broiler on high for about 5 minutes, or until the fish flakes easily with a fork.  Top with one of these:

Creamy Corn Sauce

(Rachael Ray)

• 2 cups fresh or frozen corn
• 1 cup heavy cream
• 2 scallions, white and green portions thinly sliced separately
• 1 bay leaf 
• salt and pepper

Using a food processor, puree half of the corn kernels. In a small saucepan, bring the cream, scallion whites and bay leaf to a simmer over medium heat. Lower the heat to low and cook until reduced, about 5 minutes. Discard the bay leaf, then stir in the remaining corn kernels and the corn puree. Season with salt and pepper and cook until heated through; cover to keep warm.

Red Wine Sauce
based on this Epicurious recipe

1 cup red wine

1/3 cup finely chopped shallots (3 to 4)

1/2 cup fresh orange juice

1/4 cup balsamic vinegar

1 teaspoon tomato paste

1 bay leaf

1 teaspoon finely grated fresh orange zest

1 stick (1/2 cup) unsalted butter, softened

Combine wine, shallots, juice, vinegar, tomato paste, and bay leaf in a 1- to 2-quart heavy saucepan and boil over moderately high heat until mixture is thick and jamlike and reduced to about 1/3 cup, about 20 minutes. Discard bay leaf. Transfer mixture to a small bowl set in a bowl of ice and cold water and stir until cold to the touch, about 5 minutes. Remove from ice water and stir in zest, butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper with a rubber spatula until incorporated.