Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Seared Salmon with Roasted Corn Salsa


  • Author: Linda

Ingredients

Scale
  • 5 tablespoons extra-virgin olive oil, divided
  • 3 cups frozen corn, thawed
  • 4 (5-ounce) skin-on salmon fillets
  • Salt
  • Freshly ground black pepper
  • 1 cup diced onion
  • ½ cup chopped fresh basil
  • ¼ cup red wine vinegar

Instructions

  1. In the skillet over medium-high heat, heat 1 tablespoon of oil. Add the corn and cook for 10-12 minutes, or until the corn starts to brown, stirring occasionally. Set aside.
  2. Over medium-high heat, add 2 tablespoons of olive oil to the skillet. Season the salmon with salt and pepper. Cook the salmon skin-side down for 3-4 minutes, or until the skin is crispy. Flip, then cook for another 4 minutes on the other side, until the fish is opaque and flakes easily with a fork.
  3. In a medium bowl, combine the onion, roasted corn, basil, the remaining 2 tablespoons of olive oil, and the red wine vinegar. Season with salt and pepper.
  4. Serve the salmon skin-side up with the roasted corn salsa on the side.