I’m sorry I missed out a recipe two weeks ago, but worry not! This week is a seafood focused double feature! Plus, it was my birthday two weeks ago and we had a ton of things going on! My parents came to visit us for my birthday weekend, and then we had to hunker down for a few days while Frankie battled with COVID for a second time (not fun, let me tell you), but now we are all healthy and back on track with the rest of our daily activities!
On top of that, we’ve also had a lot of fun-filled moments that have left us wanting to be a wee bit extra healthy (block party, friends/family visiting, an upcoming wedding – let’s just say our food choices have not been totally stellar), SO with that, I present an AMAZINGLY delicious seared salmon that will be a crowd pleasure no matter where you serve it! Seriously, I sometimes get a craving for salmon like it’s no one’s business, and a few days before our trip to Scotland/Iceland, Frankie and I snagged dinner at one of our local restaurants. Their salmon was served with a corn/tomato salsa, but it was more a corn salsa with tomatoes if you know what I mean? The foundation was there, but it wasn’t all the way there, SO I made my own and ensured the ratio of corn to tomato was a little more even.
P.S. Don’t forget that you can order cookies from me directly from my Cookie Order Page on this very same blog! (Yes, shameless plug, but I need to keep pushing it!)
Hoping you are safe and well!
— Cooking Maggie
On Seared Salmon & Charred Corn Salsa
For the Salmon
- 2 skinless salmon filets (about 5oz each)
- Salt & Pepper to season
- Lime juice to season
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tbsp garlic, minced
For the Salsa (salsa can be eaten with chips on its own, or if you have 2 more filets, you’ll
- 2 ears of corn, charred directly over a fire on a burner and cut off the cob (you can also broil if you don’t have a gas stove)
- 3 roma tomatoes (roma) or 1 1/2 beef steak tomatoes, finely chopped
- 1/4 red onion, finely chopped
- 1 tbsp cilantro, finely chopped
- 1 jalapeno, ribs and seeds removed, finely chopped
- 2 tsp garlic, minced
- Juice and zest from 1 lime
- Salt & Pepper to taste
- 1/2 ripe avocado, cut into cubes/chunks
- Salsa: Combine all salsa ingredients (except avocado) in a medium bowl, and set aside.
- Salmon: Pat dry your salmon (should be room temp), and season both sides with salt and pepper. Squeeze a little lime juice over both sides too. Heat some oil in a large non-stick pan over medium-high heat, then add your salmon. Sear the first side for 3-4 minutes until golden and crispy. Flip and sear the other said for two minutes, then add in the butter and garlic. Continue to cook the second side for another 1-2 minutes (spooning some of the butter and garlic to the topside) until salmon reaches desired doneness.
- Serve: Put salmon on a plate, top with salsa and avocado chunks, and eat! Can be served with a side of chips to get the last of the salsa.