After being a vegetarian for many, many years, I surprise even myself sometimes with how much I love fish. And not just sushi — I like it cooked but tender, seared and crispy at the edges, like this recipe. A year ago, salmon was barely on my radar, and now it’s one of the few non-veggie dishes that’s part of my regular rotation.
This recipe is everything that’s wonderful about spring. I’ve sung the virtues of fresh corn many times on this blog, and this season is no exception. The first time those green un-shucked ears appeared in the market, it was all I could do to stop myself from buying the whole carton. If you’re thinking of an elegant summer dinner party sometime soon, I’m sure that your guests will love this dish as much as I do.
Now just pair it with some spring garlic bruschetta and some fresh, seasonal homemade rhubarb ice cream, and you’ve got yourself a pretty impressive summer meal. Do I hear July Fourth calling? I thought so…
Salmon with Fresh Corn and Pepper Salad Recipe
For the salad:
2 tablespoons extra-virgin olive oil
1 cup fresh corn kernels (from about 1 ear), boiled for about 5 minutes
1 red bell pepper, diced
Juice of one lime
For the salmon:
2 tbsp olive oil
2 tbsp mayonnaise
2 6-ounce salmon fillets
In a small bowl, mix together the corn, pepper, lemon juice, olive oil, salt and pepper, toss to coat evenly. Set aside.
Spread a thin layer of mayonnaise over the salmon filets, sprinkle generously with salt and pepper. Saute the salmon filets in olive oil over medium-high heat for about 6-8 minutes, or until the fish flakes with a fork. Transfer the salmon filets to a platter, and spoon the corn mixture over them. Serve.