Pepita-Crusted Salmon With Chiles, Corn and Shrimp Ragoût

 Kinkeads in DC was one of our favorite special occasion restaurants to go to. Unfortunately it is now closed as all of his restaurants which is a shame we had eaten at all of them but this was my favorite dish. Chef passed in 2019 we had the opportunity to meet him several times and my autographed cookbook is treasured. Bob Kinkead, chef and owner of Washington D.C.'s acclaimed Kinkead's restaurant, was invited on the “Today” show  in 2005 to share this favorite recipe from his new book, "Kinkead's Cookbook." 

I know it looks a little daunting but much can be done ahead and its a great special dinner.

Serves 6

ANCHO CREMA

1 ancho chile

1 tablespoon freshly squeezed orange juice

1/4 teaspoon kosher salt

1/2 cup Salvadoran crema or sour cream

CILANTRO CREAM

1/4 teaspoon kosher salt

1 cup loosely packed cilantro leaves

1 scallion, chopped

2 tablespoons mayonnaise

4 tablespoons sour creamcorn

SALMON

Kernels from 2 ears corn (about 2 cups) these are for the ragout

1/2 cup pepitas, toasted

1 cup tortilla chips

Sea salt and cracked black pepper

30 ounces salmon fillets, skinned and cut into 6 portions

1 cup buttermilk

SHRIMP RAGOUT and TOMATO RELISH

1/2 cup peanut or vegetable oil

1 small yellow onion, diced (about 1 cup)

2 cloves garlic, minced

1/4 cup dry white wine

4 scallions, diced

2 poblano chiles, roasted, peeled, and diced

5 fresh tomatillos, diced

2 Russet potatoes, peeled, diced, and blanched (about 2 cups)

3 tablespoons freshly squeezed lime juice DIVIDED

6 plum tomatoes, peeled, seeded and diced (about 2-1/2 cups) DIVIDED

1 cup (2 sticks) butter

18 medium shrimp (26 to 30 count), peeled, deveined and cut into large dice

Kosher salt and freshly ground black pepper

1 bunch cilantro, leaves only (about 3/4 cup loosely packed), DIVIDED

8 ounces jumbo lump crab meat (picked for shells)

1 teaspoon olive oil

To make the ancho crema, in a saucepan over high heat place the ancho with enough water to cover. Bring to a boil and cook for about 5 minutes, until soft. Strain and dry. Remove the seeds and stems. In a blender, combine the softened ancho, orange juice, and salt. Puree to a paste. If too dry, add a little water. In a stainless steel bowl, mix the puree into the Salvadoran cream. The crema should be thick but pourable. Refrigerate for up to 2 days.

To make the cilantro cream, in a small saucepan bring 2 cups of water and 1/8 teaspoon of the salt to a boil. Blanch the cilantro leaves and scallion for 1 minute and refresh in an ice-water bath. Strain and squeeze dry. Transfer to a blender and puree. Place the puree in a stainless steel bowl, add the mayonnaise, sour cream, and remaining salt, and mix well. Refrigerate for up to 2 days.

To make the salmon, preheat the oven to 375°F. Blanch the corn in salted, boiling water for 4 minutes, or until tender. Strain and reserve. In a food processor, place the pepitas and tortilla chips and pulse to a medium coarse mixture.

Salt and pepper each salmon fillet and dip into the but­termilk on one side only. Next, dip each fillet into the pepita-tortilla mixture. Let rest in the refrigerator for 5 minutes.

In a sauté pan over medium-high heat, heat 2 tablespoons of the peanut oil. When hot, sauté the fillets, coated side down, for 3 minutes or so, until they start to brown. Carefully turn over and place in the oven for 4 to 6 minutes, until just barely cooked in the center. You will most likely need to do this in two batches for 6 portions.

To make the shrimp ragout, in a sauté pan over medium­-high heat, heat 2 tablespoons of the peanut oil and sauté the onions until transparent. Add the garlic and cook for 2 minutes. Deglaze with the white wine and add the blanched corn, scallions, poblanos, tomatillos, potatoes, 2 tablespoons of the lime juice, and half of the diced tomatoes. Cook for about 2 minutes and whisk in the butter, 1 tablespoon at a time. Add the shrimp and cook for 1 to 2 minutes. Chop half of the cilantro leaves and set some aside for garnish. Add salt and pepper to taste. Transfer from the heat and stir in most of the chopped cilantro leaves and crabmeat.

To make a tomato relish, combine the remaining tomatoes with the olive oil, the remaining chopped cilantro, and the remaining 1 tablespoon lime juice.

To serve, divide the shrimp ragout onto 6 warm plates. There should be slightly more than 3/4 cup on each. Top with a fillet of salmon. To garnish, drizzle on the ancho crema and cilantro cream. Top each fillet with the tomato relish and sprinkle with the whole cilantro leaves.

Recipes excerpted from "Kinkead's Cookbook: Recipes from Washington D.C.'s Premier Seafood Restaurant," by Bob Kinkead. Copyright © 2005 by Bob Kinkead.