HEIRLOOM TOMATO AND GRILLED CORN PANZANELLA WITH SALMON
Steps:
- Whisk together the vinegar, mustard and honey in a small bowl. Whisk in the olive oil and season with salt and pepper.
- Put the tomatoes, corn, cucumbers and onions in a large bowl, add half of the dressing and toss to coat; season with salt and pepper. Let sit at room temperature for at least 15 minutes.
- Brush the bread slices with the olive oil, season with salt and pepper and tear into pieces. Chop most of the basil leaves, reserving some whole leave for rubbing the salmon and as a garnish. Just before serving, add the bread and chopped basil to the tomato salad.
- Heat a charcoal or gas grill to medium high for direct grilling. Rub each salmon fillet on both sides with some of the basil leaves, brush with canola oil and sprinkle with salt and pepper. Grill until golden brown on both sides and just cooked through, about 3 minutes per side.
- Put the salmon on a platter and drizzle each piece with a little of the remaining dressing. Top with the salad, drizzle with more of the dressing and garnish with basil leaves.
SUMMER CORN, TOMATO, AND SALMON SALAD WITH ZA'ATAR DRESSING
When corn and tomatoes are ripe, let them shine in simple preparations like this refreshing, time-saving dinner, in which the salmon is poached in the same thyme- and garlic-infused water that the corn is boiled in.
Provided by Anna Stockwell
Categories Gluten-Free and Fresh Wheat/Gluten-Free Seafood Fish Salmon Corn Tomato Summer Dinner Poach One-Pot Meal Quick & Easy Quick and Healthy
Yield 4 servings
Number Of Ingredients 12
Steps:
- Generously salt a large pot of water (it should taste like the ocean). Thinly slice half of 1 lemon and add to water along with garlic, thyme, and bay leaves. Bring to a boil, then let boil at least 3 minutes and up to 10 to infuse water.
- Meanwhile, whisk oil, 3 Tbsp. lemon juice, 4 tsp. za'atar, and 1 tsp. salt in a small bowl.
- Add corn to boiling water and cook until bright yellow and tender, about 6 minutes. Transfer to a plate.
- Reduce heat to low, gently add salmon, and poach just until cooked through, about 5 minutes. Transfer to a cutting board with a slotted spoon or spatula and flake into chunks.
- Meanwhile, slice corn off cob into a large bowl. Add tomatoes and onion, then toss with 1/2 cup dressing.
- Add flaked salmon to corn mixture and toss very gently just to coat with dressing. Transfer to a serving platter or divide among plates. Top with arugula, then drizzle with remaining dressing. Serve with additional za'atar alongside.
EMERIL'S SALMON WITH SWEET CORN, TOMATO, AND AVOCADO RELISH
Enjoy this fish supper while it's still warm outside. If you can't find salmon with the skin on, skinless will work, too.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 20m
Number Of Ingredients 11
Steps:
- In a large pot of boiling water, cook corn until tender, about 4 minutes. Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. To bowl, add tomatoes, avocados, onion, parsley, 2 tablespoons oil, lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper; toss to combine.
- Heat grill to medium-high. Clean and oil hot grates. Rub fish with 1 tablespoon oil; sprinkle with Creole seasoning and season with salt and pepper. Grill fish, skin side down, until skin is crisp, 4 to 5 minutes (if fish does not release easily, cook a bit longer). Using a thin spatula, flip fish and cook until slightly pink in center, about 4 minutes more, depending on thickness of fillet. Serve salmon with corn relish.
Nutrition Facts : Calories 580 g, Fat 37 g, Fiber 8 g, Protein 43 g
SALMON WITH NEW POTATO & CORN SALAD & BASIL DRESSING
A no-fuss fish supper made with healthy yet satisfying ingredients, to help you eat well all week
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Cook potatoes in boiling water until tender, adding corn for final 5 mins, then drain and allow to cool a little.
- For the dressing, mix the vinegar, oil, shallot, capers, basil and some seasoning.
- Heat grill to high. Rub a little dressing on the salmon and cook, skinned-side down, for 7-8 mins. Slice tomatoes and place on a serving plate. Slice the potatoes, cut the corn from the cobs and arrange over the tomatoes. Top with the salmon, then drizzle over the remaining dressing.
Nutrition Facts : Calories 434 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 0.42 milligram of sodium
WILD SALMON WITH CORN & PEPPER SALSA SALAD
Marinate heart-healthy fish with spices and serve with colourful sweetcorn and avocado - vegetarians can use halloumi instead
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Lunch, Main course, Supper
Time 27m
Number Of Ingredients 13
Steps:
- Finely grate the garlic into a bowl for the spice rub. Boil the corn for the salsa salad for 6-8 mins until tender, then drain and cut off the kernels with a sharp knife.
- Stir the spices, 1 tbsp lime juice and the oil into the garlic to make a spice rub, then use to coat the salmon.
- Mix the remaining lime zest and juice into the corn and stir in all the remaining ingredients. Heat a frying pan and cook the salmon for 2 mins each side so that it is still a little pink in the centre. Serve with the salsa salad with extra lime wedges, if you like, for squeezing over.
Nutrition Facts : Calories 530 calories, Fat 32 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 29 grams protein, Sodium 0.2 milligram of sodium
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- Whisk together oil, vinegar, pepper, and 1 teaspoon of the salt in a large bowl. Add heirloom and cherry tomatoes, and toss to coat. Let stand 10 minutes.
- Meanwhile, coat a grill pan with cooking spray; heat over medium-high. Rub salmon evenly with mustard, and sprinkle with remaining 1/2 teaspoon salt. Place salmon on grill pan, and cook until a thermometer inserted in thickest portion of fish registers 125°F for medium-rare doneness, 9 to 10 minutes, turning once halfway through cook time. Remove salmon from pan.
- Coat corn with cooking spray. Add to grill pan, and cook over medium-high, turning occasionally, until charred on several sides, about 15 minutes. Remove corn from pan. Cut kernels off cobs, and discard cobs.
- Add corn, spinach, and basil to tomato mixture in bowl; toss to coat. Break salmon into pieces. Arrange tomato mixture on a large platter. Top with salmon pieces, and sprinkle with chives.
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