One of the many beauties of summertime is summer corn. Who doesn’t like fresh corn? It’s so sweet and tender with a little crispness. This salad is a summertime delight, full of fresh vegetables and greens, some even homegrown. Top it off with a piece of wild, fresh Columbia River King Salmon and you really have a wonderful meal. If you’re looking for a salad for dinner, look no further and give this a try.
When we were at the market this past weekend, Baby Lady saw some nice fresh ears of corn. As soon as she saw them she picked up a couple of ears telling me we would be having corn salsa sometime this week. We also picked up a little spinach, some beautiful tomatoes, fresh cilantro and limes, among other things. I was curious what she was going to do and she wasn’t tellin. You see, corn salsa is exceptionally versatile. It goes with everything from chips to tacos. It also makes a great side salad to accompany a meat or fish dish. You can also use it to make an omelet or a vegetarian breakfast sandwich. You can roast the corn which will intensify the sweetness give it a nice earthy, nutty popcorn-like flavor. Alternatively, you can simply use the corn raw off the cob. The possibilities with corn salsa are infinite and it’s delicious. So I had no problem with Baby Lady making a corn salsa. I just wondered what she was gong to do.
When Baby Lady came home last night, I had thawed out some nice salmon for dinner thinking I would make a nice salmon dish. Baby Lady saw the salmon and had other ideas. Baby Lady wanted a nice salad with her corn salsa. This is what we had and boy was it good! The salsa was the perfect accompaniment with the salmon and greens. The liquid of the salsa (lime juice and natural juices of the corn and tomatoes) served as the dressing for the salad. It was just incredible. We also have about a cup of corn salsa leftover for a later use during the week. Sweet!
For the Salsa
- 4 jalapenos seeded and chopped
- ½ red bell pepper seeded and chopped
- ½ chopped red onion
- 3 large garlic minced
- 1 fresh ear corn (kernels cut)
- 1 tomato chopped
- 2 tbs cilantro chopped
- Juice of one Lime
- Sesame seed oil
- Salt and pepper
For the Salmon
- 2 Salmon filets, 6 oz each
- 2 Tbsp Colorado Spice Company, Sweet Salmon Rub
- 1 Tbsp Butter
- 1 Tbsp Olive Oil
For the Salad
- 1/2 cup Garden Fresh Arugula, torn
- 1/2 cup Iceberg lettuce, torn
- 1 cup baby Spinach
- 1 Avocado, pitted, peeled and sliced
- Salt & Pepper to taste
Chop jalapenos, bell pepper, onion, cilantro, tomato and take corn off the cob. Mix all chopped ingredients together and add lime juice. Salt and pepper to taste. Finish with a light drizzle of sesame seed oil. Mix and chill unit needed.
Season the salmon with the Colorado Spice Company Sweet Salmon Rub.
Preheat a heavy bottom skillet over medium high heat. Add the oil, then the butter and allow the butter to melt. Now add the salmon filets and cook roughly 3 minutes per side, depending upon how done you want your salmon.
While the salmon is cooking, wash and tear the greens. Assemble the greens on a plate. Remove the salmon from the heat and allow to sit for 2 minutes. Pit, slice and peel the avocado and arrange in a ring on top of the greens. Season the greens and avocado with salt and pepper to taste. Place the salmon filet on top of the greens and avocado. Liberally spoon the salsa over the top of the salmon and salad making sure to get the juices from the bottom when you’re spooning the salsa; otherwise, your salad will be dry. Serve & Enjoy!
As an option, you can take a corn tostada and crumble it over the salad. This will give the salad a nice crunchy texture and will also flavor the juices from the salsa. Absolutely delicious.