| Level: | Easy |
| Total: | 20 min |
| Prep: | 13 min |
| Cook: | 7 min |
| 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)
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 439 |
| Total Fat | 24 g |
| Saturated Fat | 4 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 39 g |
| Cholesterol | 77 mg |
| Sodium | 785 mg |
Reviews
Coronavirus Q Cuisine – with what is in the pantry. I searched ‘salmon and corn’ and this recipe came up. Only I have canned salmon and leftover frozen corn. I added canned drained tomatoes, some Italian dressing and dried herbs and the white wine vinegar. The vinegar definitely adds flavor. It is not as ‘pretty’ since the canned salmon was mixed in so I will definitely make it again with salmon filets. Great flavor combination.