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story.lead_photo.caption Seared Salmon With Corn-Black Bean Salad

Experienced cooks know that skin-on salmon filets come with a bonus: added texture, by way of pan-crisped skin. In this recipe, you'll season that skin only with salt and do most of the cooking skin side down. That way, the seasoning blend on the fish won't burn and the flesh will cook evenly -- and that delicious crisped side will be part of each bite.

The accompanying salad takes advantage of a vegetable we are seeing more and more of on the frozen aisle: charred or roasted corn.

Seared Salmon With Corn-Black Bean Salad

2 (5- or 6-ounce) skin-on, frozen salmon filets (not center-cut)

1 1/2 teaspoons toasted sesame oil

1/2 teaspoon kosher salt, plus a small pinch

1/4 teaspoon ground black pepper

1/4 teaspoon celery seed

1 cup frozen roasted corn kernels

Water

1 (15-ounce) can black beans, rinsed

1/2 medium shallot, diced

4 green onions, roots trimmed and thinly sliced

2 tablespoons balsamic vinegar, plus more as needed

1/4 to 1/2 teaspoon ground cumin (optional)

Pat dry the salmon with paper towels; no need to thaw. Rub the toasted sesame oil over both sides of each filet. Use the pinch of salt to season the skin side of the filets. Combine the 1/2 teaspoon of salt, the pepper and celery seed in a small bowl or on a piece of wax paper; use the mixture to season the tops (flesh) of each filet.

Heat a large nonstick skillet over medium-high heat. Add the salmon, skin sides up; cook just until lightly browned. Then turn them over and reduce the heat to medium. Cook until the salmon looks almost cooked through or to desired doneness. Remove from the heat.

Place the frozen corn in a large, microwave-safe bowl and add a splash or two of water; microwave on 100 percent power, in 10-second increments, until just warmed through.

Add the black beans, shallot, green onions, balsamic vinegar and the cumin, if using, to the corn, tossing to coat. Taste, and adjust vinegar as needed.

Place a salmon filet on each plate, along with equal portions of the corn-black bean salad. Serve warm or at room temperature.

Makes 2 servings

Based on a recipe in The All-New Fresh Food Fast: 200+ Incredibly Flavorful 5-Ingredient 15-Minutes Recipes by the editors of Cooking Light (Cooking Light, 2018)

Food on 05/16/2018

Print Headline: Summery corn salad makes salmon shine

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