Tom's Ginger Salmon & Grilled Corn Salad | Celia's Gourmet Foods Cookbook

Tom's Ginger Salmon & Grilled Corn Salad

SEAFOOD 114 Last Update: Dec 28, 2019 Created: Dec 28, 2019
Tom's Ginger Salmon & Grilled Corn Salad
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Tom's Ginger Salmon & Grilled Corn Salad

Ingredients

Directions

  1. Preheat the oven to 375°.
  2. Heat a grill pan. Grill the corn over high heat, turning, until nicely charred all over, about 8 minutes. Let cool. Using a serrated knife, cut the kernels from the cobs. (This can be done outside on a grill as well)
  3. Arrange the salmon fillets skin side down on a work surface. Using the tip of a sharp knife, make five 1/2-inch-deep slits crosswise in the flesh of each fillet. Stuff 1 slice of ginger into each slit, then thread each fillet lengthwise with a short skewer.
  4. In a large, ovenproof, nonstick skillet, heat 1 tablespoon of the canola oil. Season the salmon fillets with salt and pepper and add the fillets to the skillet, skin side down. Cook over moderately high heat until the skin is lightly golden, about 3 minutes. Transfer the skillet to the oven and roast the salmon for about 6 minutes, turning once halfway through, until the skin is very crisp and the fish is just cooked through.
  5. In a large bowl, whisk the 2 tablespoons of balsamic vinegar with the mustard and the honey. Gradually whisk the remaining 1/4 cup of olive oil into the dressing. Add the grilled corn kernels and watercress to the bowl and toss to coat. Transfer the salad to plates and top with the skewered salmon. Drizzle the fish and salad with the Traditional balsamic vinegar and serve right away.

Tom's Ginger Salmon & Grilled Corn Salad



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Tom's Ginger Salmon & Grilled Corn Salad

Ingredients

Directions

  1. Preheat the oven to 375°.
  2. Heat a grill pan. Grill the corn over high heat, turning, until nicely charred all over, about 8 minutes. Let cool. Using a serrated knife, cut the kernels from the cobs. (This can be done outside on a grill as well)
  3. Arrange the salmon fillets skin side down on a work surface. Using the tip of a sharp knife, make five 1/2-inch-deep slits crosswise in the flesh of each fillet. Stuff 1 slice of ginger into each slit, then thread each fillet lengthwise with a short skewer.
  4. In a large, ovenproof, nonstick skillet, heat 1 tablespoon of the canola oil. Season the salmon fillets with salt and pepper and add the fillets to the skillet, skin side down. Cook over moderately high heat until the skin is lightly golden, about 3 minutes. Transfer the skillet to the oven and roast the salmon for about 6 minutes, turning once halfway through, until the skin is very crisp and the fish is just cooked through.
  5. In a large bowl, whisk the 2 tablespoons of balsamic vinegar with the mustard and the honey. Gradually whisk the remaining 1/4 cup of olive oil into the dressing. Add the grilled corn kernels and watercress to the bowl and toss to coat. Transfer the salad to plates and top with the skewered salmon. Drizzle the fish and salad with the Traditional balsamic vinegar and serve right away.

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