Salmon with corn and tomato salad
Savor the vibrant flavors of this delightful salmon salad, combining succulent fish with sweet corn and juicy tomatoes. Perfect for a fresh and light meal.
Ingredients:
- 450g 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 170g each)
Instructions:
- Mix together the tomatoes, corn, vinegar, oregano, and 3 tablespoons of oil in a spacious bowl.
- Add salt and pepper according to your preference, mix again, and keep aside. Season the salmon with salt and pepper. Warm up the rest of the 1 tablespoon oil in a wide frying pan placed over medium-high temperature. Place the salmon in the pan with the skin facing upwards and cook until it becomes golden brown, which should take about 4 minutes. Flip it over and continue cooking until it's just cooked through but still pinkish at the center, roughly 3 minutes more. Serve it with the corn salad.
Summary:
- Calories: 1729 kcal
- Fat: 97 g
- Protein: 157 g
- Carbs: 58 g
- Potassium: 4423 mg
- Magnesium: 309 mg