Pan-Seared Salmon with Sweet Corn Salsa and Lime
Ingredients
- 4 6-ouncesalmon fillet (skin-on)
- 2 earsfresh corn
- 1red bell pepper
- 1jalapeño
- 2lime
- ¼ smallred onion
- ¼ cupcilantro
- 3 tablespoonolive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
Prep
- 01
Cut kernels from 2 ears of corn (about 2 cups total).
- 02
Dice 1 red bell pepper into small pieces.
- 03
Mince 1 jalapeño, removing seeds for less heat if desired.
- 04
Finely dice 1/4 small red onion.
- 05
Chop about 1/4 cup fresh cilantro.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Pat the salmon fillets dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 02
Once oil is shimmering, place salmon skin-side up in the pan. Cook for 4 to 5 minutes until the skin is crispy, then flip and cook for another 2 to 3 minutes until the flesh is opaque and flakes easily. Transfer to a plate.
- 03
In a medium bowl, combine the corn salsa ingredients (corn kernels, diced bell pepper, jalapeño, red onion, cilantro). Squeeze juice from both limes over the mixture, add remaining 2 tablespoons olive oil, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss gently.
- 04
Divide salmon among four plates and top each fillet with a generous spoonful of corn salsa. Serve warm or at room temperature.
Spice Tips
Adjust heat to your preference: seed the jalapeño entirely for mild salsa, or leave seeds in for a gentle kick. A pinch of cumin or smoked paprika stirred into the salsa adds warmth without overpowering the corn and lime.