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Recipe courtesy of Food Network

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Total:: 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.

My Private Notes

Name: Salmon with Corn and Tomato Salad
Prep time: P0Y0M0DT0H13M0.000S
Cook time: P0Y0M0DT0H7M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
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)