In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Seared salmon with corn, cherry tomato and basil salad
Gluten-Free Friendly, Dairy-Free, Soy-Free
2 Servings, 510 Calories/Serving
25 Minutes
Welcome summer with this simple, crisp-skinned salmon accompanied by the first-of-the season corn and tomatoes.
In your bag
1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare
occasion we are unable to meet our organic promise, we'll put a note
in your bag.
- 2 scallions
- 2 ears corn
- 6 oz. cherry tomatoes
- 1 garlic clove
- 1 lime
- 2 skin-on salmon fillets
- Small bunch basil
Nutrition per serving
Instructions
2-serving instructions (4-serving modifications in red)
Wash produce before use
1
Make scallion oil
Rinse scallions and cut into thin slices, keeping the white and the green portions separate. In a medium sauté pan, warm 1 tablespoon oil over medium heat until hot but not smoking. In a small bowl, pour the hot oil over 1 tablespoon of the green scallion slices and let steep while you prepare the rest of the meal.
2
Prep vegetables
Prep:
- Husk corn and cut kernels from the cob.
- Rinse cherry tomatoes and cut in half.
- Mince garlic.
- Zest and juice lime.
3
Cook salmon
With a paper towel, pat salmon dry and season both sides with salt and pepper. In the same pan, add 1 tablespoon oil and warm over medium-high heat until hot but not smoking. Cook salmon fillets, skin-side down, until skin is crisp, about 5 minutes. Turn and continue cooking until flesh is opaque and flakes easily, about 2 minutes longer.
Meanwhile:
- Rinse and dry basil and slice into thin strips. Add the basil to the corn and tomato salad and toss.
Serve
Transfer salmon to two serving plates along with the salad. Spoon the infused scallion oil over the salmon fillets and serve.