A galette is my cheater version of pie. Just one crust to roll and no…
Salmon with Ginger Corn Salsa
What inspires you to try a recipe or choose a dish at a restaurant? Sometimes familiar flavors hit the spot, or ‘what would that taste like?’ makes the choice. I often go with the unfamiliar which is why I tried this recipe from Cooking Light Magazine. I’ve written before about recipe inspiration from magazines and websites in my Tired of Planning Dinner post; like Picnic Fried Chicken from Eating Well Magazine and Swiss Chard and Lemon Ricotta Pasta from blogger TheWimpyVegetarian, because there are so many great recipes to try!
This 4-ingredient salsa (is it a salsa without tomato?) dresses up simply cooked salmon with the sweetness of corn, fragrance of ginger and fresh hints of cilantro. It was a new combination for me, and sounded good to try with salmon from my freezer that I’d caught last June on the epic Father’s Day fishing trip with my family on the San Francisco Bay (see my Facebook page for pics). It’s now a repeat recipe for me.
Don’t wait until next summer if you’ve seen the last of summer corn at your market. I’ve made the recipe with fresh corn and frozen (photo above) and both are equally excellent. Super simple too. As we like it here at GetCookingSimply!
Salmon with Ginger Corn Salsa
Adapted from Cooking Light Magazine
- 4 skin-on salmon filets or steaks
- Salt and pepper to taste
- 2 tablespoons olive oil, divided
- 2 cups corn kernels (about 3 cobs, or frozen, thawed, patted dry)
- 2 teaspoons peeled and grated fresh ginger
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon red wine vinegar
- Sprinkle the salmon with salt and pepper as desired. Heat 1 tablespoon oil in a non-stick skillet. Place salmon in pan (skin side down for filets) and cook until browned, about 3-4 minutes on each side. Transfer to a platter, cover with foil and set aside.
- Heat the remaining oil in the pan until shimmering. Add the corn, ginger and 1/2 teaspoon salt. Cook, stirring occasionally until tender, about 2 minutes. Transfer the corn to a bowl and toss with cilantro and vinegar. Spoon the corn salsa over the salmon and serve. Garnish with cherry tomatoes if desired.
Cooking Light Magazine recipe
Yummo! You had me at salmon! Sounds like it was a great day of dad and fishing. What else will you be doing with all the leftovers???
Thanks Jill! It IS yummo, and so ridiculously easy. All that salmon?? That was the last of it… and I’d have to be quite motivated to get on the bay for fishing again. I don’t have the constitution for it 🙁 but the salmon is THE BEST!
I hear you re: having the constitution for bay fishing. You all look pretty bundled up and cold in those photos! My dad is also a fisherman, but more of a lake guy. Might have to think about taking him again some day–although it doesn’t merit anything as wonderful as salmon!
If you’re brave it’s worth the experience on the Bay but take plenty of Dramamine and try the wrist patches.