Salmon with Summer Corn and Tomato Salad

Last week at this time I was happily anticipating the beginning of the school year. I thought I would be thrilled to have Max back in the classroom, a regular bedtime re-instated and a re-newed sense of structure to my days.

But now, it’s only two days in and I miss those very carefree days of summer I thought I was ready to leave behind. I miss the swimming, and family walks and reading on the deck and the cocktails at the beach.

Perhaps it is because I let a slew of projects, deadlines, and chores slide during the last few months. Funny thing is that everything I pushed aside is now patiently waiting yet persistently vying for my attention. Truthfully, I’m feeling a bit overwhelmed. I have so much to do around the house and in the garden that I am literally walking around in a dazed circle, unsure as to where to start. And the paperwork and business stuff that has accumulated? I can’t even talk about it.

My days are once again jam packed and I’m running from appointment to appointment, trying to restore some semblance of order around the house and am diving head first into the disaster that is my office. By Christmas I should have the whole thing sorted…

So for tonight I am going to fall back on a recipe that features some of the summer vegetables that are still thankfully in abundance. Sweet farmer’s market corn, ripe tomatoes and fresh basil, rounded out with some salmon (brain food for the upcoming school week) and some red onion, avocado and a few handfuls of arugula. The best part is that it takes no time at all to make this, leaving me a bit more time to sort out my messy life and dream about next summer…

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Salmon with Summer Corn and Tomato Salad

For the salmon:
4 fillets of wild salmon about 6 ounces each, pin bones removed
Fine grain sea salt and freshly ground pepper

1 tablespoon grape seed oil

For the salad:
3 ears fresh corn, husked
1 pound, mixed cherry/grape/campari tomatoes
2 avocados, peeled and pitted, diced
1/4 medium red onion, thinly sliced
4 handfuls of arugula (or spinach or mixed greens)

1/4 cup basil leaves, thinly sliced

For the vinaigrette:
1 tablespoon dijon mustard
2 tablespoon white wine or sherry vinegar
1/8 cup extra virgin olive oil
1/4 cut grape seed oil

Fine grain sea salt and freshly ground pepper

Remove the salmon fillets from the fridge 20 minutes or so before you are planning to cook them.

Preheat the oven to 400 degrees.

Place a large pot filled with salted water on to boil.

Pat the fillets dry to remove any excess moisture and season well with salt and pepper.

Heat a large sauté pan over medium high heat until very hot. Add the grape seed oil and carefully place the salmon, skin side down in the pan, taking care not to crowd the pan. Allow the fillets to cook for 3 minutes or so with touching or trying to move them. After approximately 3 minutes you should be able to easily flit the fillets over.

Transfer the (oven proof) sauté pan to the preheated oven and cook for approximately 10 minutes, depending on the thickness of your fillets. To check for doneness insert the tip of a knife into the centre of a fillet and count to 8. Remove the knife and place it on the inside of your wrist. If the knife feels cool put the fillets back in the oven for a few more minutes. If the knife comes out warm they are done (to a perfect medium rare) and can be removed from the oven to rest a few minutes before serving. If you prefer your fish to be well done wait until the knife emerges from the fish feeling hot.

Remove fillets from the oven and allow to rest for a few minutes.

Meanwhile, cook the corn in the now boiling, salted water until just tender, approximately 5 minutes. Drain and allow to cool until you can comfortably handle the cobs. Cut the corn kernels from the cobs and transfer to a large bowl. Cut the tomatoes in half and add to the corn kernels. Add the diced avocados, sliced onions, arugula and sliced basil. Season with salt and pepper. Gently toss to combine the ingredients.

To make the vinaigrette place the mustard in a medium bowl and whisk in the vinegar, salt and pepper. Slowly add the olive oil followed by the grape seed oil whisking constantly to form an emulsified dressing.

Add just enough of the vinaigrette to the salad to coat the ingredients. You will probably need about 3/4 of the vinaigrette, save the rest for a future salad. Check for seasonings. Serve with the seared salmon.

Serves 4.

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8 Responses to Salmon with Summer Corn and Tomato Salad

  1. nuovofresco says:

    I'm surprised there aren't any peaches in this one!

  2. Sarolta says:

    This looks so fresh and beautiful! Embrace the end of summer it will be braised meats soon enough… and big red wines…. yum can't wait!

  3. Leslie says:

    Now this is something I can do! Delicious and looks terrific on the plate!

    As far as the chaos, clutter, and commitments that come with September….take a small slice of advice from your "been there, done that" much older cousin…savour every moment you can together as a young family despite the hectic pace, let yourself truly feel the thrill of accomplishments in your fabulous career and most importantly, know for sure that you are working hard at being the best person you can be.

  4. blackbookkitchendiaries says:

    this is such a stunning picture ..the salmon looks amaizing.

  5. Diane says:

    It seems that this recipe is like buying new clothes for me… Once I get them I have to wear them right away… over and over… Well… I've made this salad two nights in a row… with a few minor alterations… It is sooo yummy! Friday night we had it with bbq'd salmon… and tonight it was with bbq'd chicken on the side and garlic bread. What a great recipe to end the fresh local corn season with.

  6. Tracy says:

    So fresh and bright. Would it be corny of me to say that it looks blindingly delicious? 🙂

  7. Sprinzette says:

    This looks truly delicious, you've inspired me to try a new salmon combination!

  8. Julie at Kitchen says:

    Ross: Ha ha…

    Sarolta: Braised meats and big reds sound lovely, can't wait.

    Leslie: Words to live by and I promise to start working on the "being the best person" part soon! Looking forward to our cooking class on the 30th.

    Blackbookkitchendiaries: Thanks for your comment. I checked out your lovely site and have a bunch of recipes bookmarked!

    Diane: Thanks buddy, I'm glad you enjoyed it and are making it your own with the variations. I need to get on the bbq chicken thing before the rains start…

    Tracy: Thanks Tracy!

    Sprinzette: I hope that you enjoy it, you site is looking great!

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