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"In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."--Julia Child

Seared Salmon with Corn, Avocado and Tomato Salad Recipe

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This recipe for Seared Salmon with Corn, Avocado and Tomato Salad is from What to Cook During a Pandemic, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Ingredients:  
Ingredients:  
SALMON FILLETS
(1 per person)
salt and pepper
Dill & Lemon slices for garnish

CORN, AVOCADO & TOMATO SALAD
2 cups corn, fresh or frozen
1/2 cup finely diced red onion
1 avocado cut into 1/2" cubes
1 pint halved cherry tomatoes or whole grape tomatoes

DRESSING
2 Tblsp olive oil
1/2 tsp grated lime zest
1 Tlbsp fresh lime juice
1/4 cup cilantro
1/4 tsp salt
1/4 tsp pepper
Directions:
Directions:
This salmon is an Ina Garten simple and delicious recipe.
Preheat oven to 425 degrees.

Carefully drying the salmon and preheating the pan help the skin not to stick.

Place large cast iron pan (12") over high heat for five minutes. Brush the salmon all over with olive oil, and sprinkle liberally with salt and pepper.

Place salmon skin side up in the pan. A cast iron fry pan works best. Cook the fish for 3-4 minutes without moving them, until browned.
Turn the salmons skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes.

Remove the fish to a platter. Cover with aluminum. Allow to rest for five minutes.

There's plenty of salad and one fillet per person.
For the salad, mix all ingredients in one bowl and make dressing in separate bowl.

Gently toss to mix.
Personal Notes:
Personal Notes:
Ina Garten is my all-time favorite cook since Julia Child, who some readers may be old enough to remember. I have all of Ina's cookbooks. She must have 40 ways to prepare salmon, and I've made most of them.

Sharing dinners with friends is one of the things I have missed most these past months. A few summers ago, at one of her delicious dinners, I asked my friend Joan Lyons for this salad recipe and I've been making it ever since. With her consent, I've added her recipe because during the pandemic, it has been one of our go-to salads to combine with salmon.

At every meal, we take a moment to be thankful for our bounty. It's hard not to constantly think about the number of people who are without food.

For us, the pandemic has definitely emphasized the blessing of food and nourishment.

 

 

 

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