Third Place, Entree Category
2014 Ohio State Fair
4 medium zucchini (about 1/2 lb), coarsely shredded
2 1/4 teaspoon salt- divided
2 tablespoons olive oil
3 shallots- 2 finely chopped, 1 halved
3/4 teaspoon ground black pepper – divided
2 3/4 cup Kinkead Ridge Viognier Roussanne wine blend or other dry Ohio white wine – divided
1 cup fresh corn kernels
1/2 cup diced red pepper
2 thyme sprigs
1 bay leaf
4 (6-oz) salmon fillets
1 stick cold butter, cut into tablespoons
1 tablespoon capers, rinsed and drained
1/4 cup thinly sliced fresh basil leaves
1. Set a colander over a bowl. Add zucchini to colander and toss with 1 teaspoon salt. Let stand 20 minutes. Squeeze zucchini dry.
2. In a large non-stick skillet, heat oil over medium high heat. Add chopped shallots & season with 1/2 teaspoon salt & 1/4 teaspoon pepper. Cook until shallots soften. Add 1/4 cup wine & cook until evaporated. Stir in corn & red pepper & 1/2 cup water. Cover and cook until corn is tender. Stir in zucchini & cook until heated through (about 2 minutes). Cover & keep warm.
3. In a large non-stick skillet, combine 2 cups of wine with thyme, bay leaf, the half shallot & 2 cups of water; bring to a simmer. Season salmon with 1/2 teaspoon salt & 1/4 teaspoon pepper; add salmon to simmering liquid; reduce to medium low & cook for 6 minutes turning salmon over halfway through cooking. Transfer salmon to a plate & pat dry with paper towels. Discard poaching liquid.
4. Add the remaining wine to saucepan & bring to simmer. Whisk in butter, 1 tablespoon at a time, until incorporated. Add 1/4 teaspoon salt & 1/4 teaspoon pepper. Stir in basil to vegetables & transfer to a serving platter Place salmon on top of vegetables; top with butter sauce and serve.