Better Living Show
Dungeness Crab and Wild Columbia River Salmon Cakes
The Executive Chef Steven Ward had the privilege of being asked to do a demo at the Better Living Show at the Expo Center, and Sous Chef Michelle Girard went with him. Chef came up with the menu which was Dungeness Crab and Wild Columbia River Salmon Cakes served with wilted greens, corn relish and herb aioli. The feed back was very positive that most really liked the cake, which Chef had printed the recipe for, however they also wanted the recipe for the corn relish and aioli. So I put them together for you and here they are.
Corn Relish
4 ears of local sweet corn with the corn cut off the cobb
1/2 small sweet onion such as red or walla walla if available small dice
2 teaspoons freshly crushed garlic
1/2 small red bell pepper small dice
1/2 Jalapeno or a small amount of poblano pepper would be good too small dice
1 small bunch basil finely chopped
white wine just a splash
salt and pepper to taste
1 tablespoon canola oil
Vinegar such as golden balsamic, apple cider, balsamic, what ever your favorite is for the show we used a specialty Sweet Moscatel Vinegar that can be found at specialty shops. to taste about 1 tablespoon or so
In a saute pan over medium high heat. Warm pan and pour in oil. When oil is warm add the onion and saute for a couple of minutes until onions began to get translucent. add the garlic and corn and continue to cook for three minutes throw in the bell pepper and jalapeno pepper and cook for another one minutes, now splash with a little bit of white wine about 1-2 tablespoons just to deglaze the pan. Pull off heat add the basil and season with the salt, pepper and vinegar. Can be served warm or made ahead and kept in the refrigerator.
Herb Aioli
1 cup of mayo
1-2 tablespoons of fresh lemon juice
your favorite herbs we used basil 1 bunch chopped finely
1 tablespoon basil pesto, this is optional just add more of another kind of herb or even a tomato pesto
Put all ingredients in a bowl. using a stick blender blend until everything is well incorporated and smooth.
Executive Chef Steven Ward and Sous Chef Michelle Girard
