I just wanted you to know what you're getting yourselves into!
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.
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.
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.
Tuesday dinner? Done and done.
- FOR THE DRESSING
- ¼ cup cilantro leaves
- ¼ cup parsley leaves
- 1 green onion
- zest and juice of 2 limes
- ¼ cup olive oil
- 2 tablespoons water
- ½ teaspoon salt
- FOR THE SALAD
- 1 cup corn kernels
- 1 whole tomato, diced
- 8 cups salad greens
- cucumber, carrots, peppers, or any other salad veggies
- FOR THE SALMON
- 1 ⅓ pound salmon filet, cut into 4 pieces
- 1 teaspoon salt
- 1 teaspoon chili powder
- ½ 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.
- Serving Size: 4