Salmon with Corn and Tomato Salad

Total Time:
20 min
Prep:
13 min
Cook:
7 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 pound small, ripe mixed yellow and red tomatoes, halved or quartered
  • 1 cup cooked fresh corn kernels, from 2 ears
  • 1 tablespoon white wine vinegar
  • 2 teaspoons finely chopped fresh oregano
  • 4 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 center-cut skin-on wild salmon fillets (about 6 ounces each)
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.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Smart Shopping