Salmon with Ginger-Corn Salsa
Experience a burst of flavor with seared salmon paired with a zesty ginger-corn salsa. This quick 15-minute dish not only showcases the rich taste of sockeye salmon, a fantastic source of vitamin D, but also incorporates fresh corn and ginger for a delightful contrast. Perfect for a healthy weeknight dinner or an elegant meal for guests!
ingredients
- 2 Tbsp. olive oil, divided
- 4 (6-oz.) skin-on salmon fillets
- 1 tsp. kosher salt, divided
- 4 tsp. black pepper, divided
- 2 cups fresh corn kernels (about 3 ears)
- 2 tsp. grated fresh ginger
- 2 Tbsp. chopped fresh cilantro, plus more for garnish
- 1 Tbsp. red wine vinegar
steps
- 1.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- 2.
Season the salmon fillets with ½ teaspoon kosher salt and 1 teaspoon black pepper.
- 3.
Place salmon skin-side down in the skillet and sear for about 4–5 minutes until the skin is crispy and the salmon is cooked halfway up.
- 4.
Carefully flip the salmon and cook for another 3–4 minutes, until cooked through and flaky.
- 5.
Meanwhile, in a bowl, combine corn kernels, grated ginger, cilantro, remaining salt, black pepper, and red wine vinegar. Mix well to create the salsa.
- 6.
Once salmon is done, plate it and top with a generous spoonful of ginger-corn salsa.
- 7.
Garnish with additional cilantro and serve immediately.
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