Recipe courtesy of Food Network
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Salmon with Corn and Tomato Salad
Total:
20 min
Active:
13 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Active:
13 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Toss the tomatoes with the corn, vinegar, oregano and 3 tablespoons of the oil in a large bowl. 

Season with salt and pepper to taste, toss again and set aside. Season the salmon with salt and pepper. Heat the remaining 1 tablespoon oil in a large skillet set over medium-high heat. Add the salmon, skin-side up, and cook until golden brown, about 4 minutes. Flip and continue to cook until just cooked through but still rosy in the center, about 3 minutes more. Serve with the corn salad. 

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