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!  

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Salmon with Ginger Corn Salsa

Course Main Course

Prep Time 5 minutes

Cook Time 12 minutes

Total Time 17 minutes

Servings 4

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

1. 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.
2. 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