Salmon with Summer Salad

Name: Salmon with Summer Salad
Ingredients: 1T minced shallots; 2tsp sherry vinegar; 1/2tsp dijon mustard; 1/2tsp kosher salt; 1/4tsp freshly ground black pepper; 2T extra virgin olive oil; 2 ears sweet corn, husked; 1/2c cherry tomatoes, quartered; 1/4c finely chopped basil; 4 salmon fillets (with skin), 6 to 8 ounces each and about 1in thick; kosher salt; freshly ground black pepper; extra virgin olive oil

Added by

Bob over 8 years ago

Made some time ago

entree gluten-free grilled keto

Ingredients

1T minced shallots
2tsp sherry vinegar
1/2tsp dijon mustard
1/2tsp kosher salt
1/4tsp freshly ground black pepper
2T extra virgin olive oil
2 ears sweet corn, husked
1/2c cherry tomatoes, quartered
1/4c finely chopped basil
4 salmon fillets (with skin), 6 to 8 ounces each and about 1in thick
kosher salt
freshly ground black pepper
extra virgin olive oil

Instructions

In a medium bowl, whisk together the shallots, vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make a smooth vinaigrette.

Place corn in a large pot of boiling water. Turn off the heat, cover, and allow to cook until barely tender, 4 to 5 minutes. Remove the corn from the water. When cooled, cut the kernels off the cobs and add to the vinaigrette along with the tomatoes and basil. Stir and set aside.

Season the flesh side of the salmon fillets with salt and pepper. Generously brush or spray with olive oil. Grill, flesh side down, over direct medium heat until you can lift the fillets with tongs without them sticking to the grate, 7 to 8 minutes. Turn, skin side down, and finish cooking for 2 to 3 minutes more. Slide a spatula between the skin and the flesh and transfer the fillets to serving plates. Spoon the salad over the fillets and serve immediately.