Ingredients for Fragrant Salmon And Sesame Corn Salad
- Salmon Fillets
- 1 tablespoon sesame seeds
- Corn
- Rucola
- Bell Peppers
- ½ red onion (finely diced)
- Garlic
- 2 tablespoons sesame oil
- ¼ cup chopped cilantro, plus extra for garnish
- 2 tablespoons lime juice
- Thai Fish Sauce
- ½ teaspoon chili flakes (or to taste)
- Ground Black Pepper
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How to Make Fragrant Salmon And Sesame Corn Salad
- Toast 1 tablespoon of sesame seeds in a dry skillet over medium heat until fragrant (about 2-3 minutes). Set aside.
- Boil 4 corn cobs in salted water for 3 minutes. Immediately plunge into an ice bath to stop cooking.
- Cut the kernels off the corn cobs. You should have about 2 cups of kernels.
- Combine 2 cups of corn kernels, 1 red bell pepper (finely diced), and ½ red onion (finely diced) in a large bowl.
- In a small bowl, whisk together 2 tablespoons sesame oil, ¼ cup chopped cilantro, 2 tablespoons lime juice, 1 tablespoon fish sauce, ½ teaspoon chili flakes (or to taste), and ¼ teaspoon black pepper.
- Pour the dressing over the corn mixture and toss gently to combine.
- Season 2 (6-ounce) salmon fillets with salt and pepper to taste.
- Grill salmon for 4-6 minutes per side, or until cooked through. (Alternatively, pan-sear or bake).
- Arrange 2 cups of arugula or watercress on two plates.
- Spoon the corn salad over the greens.
- Top with the grilled salmon.
- Garnish with a sprig of cilantro and a few small, diced pieces of red and orange bell pepper.
- Sprinkle toasted sesame seeds over the salad.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
36g
Fat
31g
Carbs
14g
