Spicy Salmon Salad + Charred Corn + Cilantro Drizzle

I know I know, longest title ever.  

I just wanted you to know what you're getting yourselves into!  

We've been eating more salmon recently.  Like, probably once a week due to the fact that I'm selling it a lot more.  People want their Omega 3s!  

Or maybe they're scared of cooking fish at home, I don't know.  My kitchen doesn't exactly smell GREAT after it happens, I'll admit that much.  Don't fear cooking fish, though!  I use this method that I showed you in another salad almost every time I make the stuff, and it's utterly foolproof.  The rest of the salad is super simple, and the entire meal can be done in 30 minutes if you don't dilly dally.  

I love dilly dallying.  

The salmon seasoning is super duper simple - just three ingredients! I like skin-on salmon even if you don't eat the skin, I think it keeps the salmon from drying out.  But, if you don't want to mess with the skin just get skinless filets, about ⅓ pound per person.  To season, you need salt, smoked paprika, and chili powder.  

Then for the dressing you need parsley, cilantro, a green onion, lime zest and juice, and olive oil.  For the salad you'll need some kind of lettuce, corn, hot peppers, tomato, and cucumber.   Or, any other veggies you love on a salad!  

First, make the dressing.  Add the herbs, green onion, and lime zest to a blender or small food processor.  Then squeeze in the lime juice, add the olive oil, and blend the dressing together.  Taste, and add salt or a splash of water if you think it needs it.  

We'll use one pan to char the corn and cook the salmon.  If it's not already, scrape the corn off the cob while you preheat a skillet to medium-high heat.  When the skillet is hot hot HOT, add the corn and a bit of olive oil.  It should sizzle a lot!  You can also use frozen corn kernels here.  Let the corn cook for 2 minutes, stir it once, cook for 1 minute more, then remove to a bowl to cool slightly.  

While the corn is cooking, dice and drain the tomato.  

When the corn is done, combine the tomato and corn together and set aside while you work on the rest of the salad.  

Add the salmon to the same skillet, and turn your broiler to high.  

Sprinkle the salmon with the spices.  

Now, let the salmon cook without moving it for about 4 minutes until you can see that the salmon is cooking up the sides and the skin is sizzling.  

While the salmon is working, prep any salad veggies that you need to.  

Then, transfer the skillet with the salmon to the broiler under the oven.  Broil the fish for about 3 minutes until the spices on top are slightly golden and the salmon is cooked to your liking - I like medium-well for salmon.  

Now, make a big bed of salad.  

And plunk the salmon, corn, and dressing right on top!

This, my friends, is a super duper clean but SEXY dinner.  It's the fatty salmon, spicy hot peppers, and sweet corn:  those three things together go really well, and the vinaigrette is just an added bonus.  

OH AND.  If you hate cilantro, use all parsley or another herb like basil - this will be just as delicious.  

Tuesday dinner?  Done and done.  

Recipe