EXPLORE:

Seared salmon with corn, cherry tomato and basil salad

Gluten-Free, 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.

Ingredients

  • 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

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.
In a medium bowl, combine corn, tomatoes, the white scallion slices, garlic, lime juice, and zest. Season with salt and let stand while you cook the salmon.

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.

4

Serve

Transfer salmon to two serving plates along with the salad. Spoon the infused scallion oil over the salmon fillets and serve.