Ian Ramirez

When plates return to the kitchen cleared of every last morsel, it’s a surefire sign that the dish was a hit. This was the experience of Ian Ramirez, Founder of culinary consultancy Mad Honey Culinary Studio, when he developed this Seared Scottish Salmon for a catering event. Working in collaboration with the U.S. Highbush Blueberry Council, Ramirez describes the dish as a study in flavor and textural contrasts. “The flavor pairings are unique. In many ways, it eats like a savory dessert, thanks to the creamy, custard-like popcorn purée and the tangy fruit element of the pickled blueberries.”

The Pickled Blueberry Compote also lends back-of-house advantages. It can be made with fresh blueberries that are slightly past their prime, since the pickling process rehydrates the berries beautifully. This reduces potential food waste. “Once the compote is made, the fun really begins because it has tremendous versatility across the menu as the perfect complement to grilled or roasted meats, sandwiches, charcuterie boards, cocktails—used as a shrub— and even as a tart finishing touch on desserts,” says Ramirez.