Corn and Fennel Ragu

1. 1

   Pour the olive oil into a large skillet and place over medium-high heat.

2. 2

   When hot, add the shallots and fennel.

3. 3

   Season with cumin, mustard seeds and a pinch of salt and pepper and cook until softened, about 4 minutes.

4. 4

   Add the corn and saute until tender, about 4 minutes more.

5. 5

   Add 1 1/4 cups water and bring to a boil.

6. 6

   Simmer for 8 minutes.

7. 7

   Remove from the heat.

8. 8

   Transfer 1 1/2 cups of the corn mixture and liquid to a blender and puree.

9. 9

   Strain the puree pressing the solids; discard the solids.

10. 10

    Pour the corn puree back into the skillet and simmer to a ragu consistency, about 8 minutes.

11. 11

    Season with salt and pepper.

12. 12

    Garnish with fennel fronds and serve with the gently smoked salmon.

* Per serving · 4 servings · Values may vary.