Spicy Salmon Salad + Charred Corn + Cilantro Drizzle, to be exact.
You know you want it.
Back when I posted this recipe, after one year of marriage and a few pounds and wrinkles ago, I was still catering a good bit and this was on a few of my weekly menus. I sold a ton of it, and wanted to bring it back with a few tweaks to the original recipe so that if you’re feeling lots of fresh salads as meals you can have this at the ready.
Salmon + corn with a bright dressing just scream summer to me, you know? You know.
Here’s the original post, and a newish version of the recipe is below. Happy salading!
- 1/4 cup cilantro leaves
- 1/4 cup parsley leaves
- 1 green onion
- zest and juice of 2 limes
- 1/4 cup olive oil
- 2 tablespoons water
- 1/2 teaspoon salt
- 1 cup corn kernels
- 1 whole tomato, diced
- 8 cups salad greens
- cucumber, carrots, peppers, or any other salad veggies
- 1 1/3 pound salmon filet, cut into 4 pieces
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
Make the dressing. Combine all dressing ingredients in a small food processor or blender until smooth. Taste, and add water to thin if needed or extra salt for flavor.
Preheat a large ovenproof skillet to medium-high heat and the broiler to high. Add a drizzle of oil to the skillet. When the oil is very hot, add the corn kernels and char for 3 minutes until slightly dark at the edges. Remove from the skillet to cool and combine with the diced tomatoes.
To the same skillet, add the salmon skin-side down, and sprinkle with the salt, chili powder, and smoked paprika. Cook the salmon for about 4 minutes until the skin is crispy and the salmon begins to cook up the sides, then transfer the skillet to the oven to finish by broiling the fish for 3 minutes until the spices are slightly golden.
Arrange the salad greens, salmon, and corn mixture on plates. Drizzle with the cilantro dressing and serve.