Salmon with Ginger Corn Salsa
I love summer because this is the time when all the stone fruits and berries are in season. They’re just amazing, and so, so sweet, it’s like dessert right off the tree. But there isn’t just all that wonderful fruit. There’s also some awesome veggies out there like green beans, beets and my personal favorite – corn. It doesn’t matter if it’s white, yellow or the new and very common bi-color: white and yellow together on one cob – it’s sweet and absolutely delicious!
I’ll eat the corn raw, steamed, grilled… I don’t care if the kernels are on the cob or off. No matter how you serve it to me, I’ll devour it. So, when I spotted this recipe from Cooking Light, I ran right over to my farmer’s market and grabbed a few ears. See, not only do I love corn, I love salmon, as well. Put the two together, and… well, I can’t think of anything more summery… unless it’s ice cream or popsicles.
This recipe is another one that’s super diverse. If it’s not too hot and you don’t mind turning on your stove, you can sear the corn and salmon in a pan. (I prefer cast iron.) But if you’d rather cook outside over a roaring fire, you can easily grill both the salmon and the corn. Either way, this entrée is a delicious option that can easily accommodate a weeknight dinner anytime from July until at least October.
But not only is this dish a snap to make, it’s also super healthy; after all this recipe is from Cooking Light. I don’t know about you, but during the summer it’s easy to fill up on burgers, ribs and plenty of pies or ice cream thanks to all that luscious fruit. But this dish is just a few ingredients and every single one of them is healthy. Yes, you do have a little olive oil and some salt and pepper, but that’s just for cooking and additional flavor, not that you need that much extra flavor thanks to the sweet corn, spicy ginger and mild, but delectable salmon. This dish is so flavorful, in fact, you’ll forget just how healthy it is and come back to it over and over again. And you won’t be the only ones, my family and I will, too.
Notes
Adapted from Cooking Light
Ingredients
- 3 ears of fresh corn
- 2 tablespoons olive oil, divided
- 4 skin-on salmon filets
- 2 teaspoons, fresh ginger, peeled and grated
- 2 tablespoons cilantro, chopped
- 1 tablespoon red wine vinegar
- salt and pepper to taste
Instructions
- Husk and cut the kernels from each cob of corn, place in a bowl and set aside.
- Heat 1 tablespoon of oil in a large cast iron skillet until shimmering.
- Sprinkle the salmon filets with salt and pepper. Place each in the pan, skin side down and cook until browned, about 3 minutes. Flip and continue to cook for another 3 minutes. Transfer to a platter, cover with foil and set aside.
- Heat the remaining oil in the pan until shimmering. Add the corn, ginger and 1/2 teaspoon of salt. Cook, occasionally stirring, until tender, about 2 minutes. Transfer the corn back to the bowl and toss with the cilantro and vinegar. Spoon the corn mixture over the salmon and serve.
