UNITS
SCALE
INGREDIENTS
CORN SALAD
- 5 ears Corn, whole
- 1 small Red onion, diced
- 3 tbsp Apple cider vinegar
- 3 tbsp Olive oil , extra virgin
- ½ tsp Salt
- ½ tsp Black pepper , freshly ground
VEGETABLES
- 1 cup Croutons, sourgough bread, diced into small cubes
- ½ cup Green olives , pitted
- 2 medium Red onion , cut into wedges
- 2 Red bell pepper, seeded and sliced
- ¼ tsp Paprika , smoked
- To taste Salt
- To taste Black pepper , freshly ground
- 2 tbsp Olive oil , extra virgin
SALMON
- 2 lbs Salmon , fillet, skinless
- 2 tbsp Olive oil , extra virgin
- ½ cup Parsley , chopped
METHOD
- Bring a large pot of salted water to a boil. Cook the corn until the starchiness is just gone, about 3 minutes. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
- In a large bowl, toss kernels with red onions, cider vinegar, olive oil, salt, and black pepper. Refrigerate.
- Preheat oven to 190°C / 375°F. Line a baking sheet with parchment paper.
- To a large bowl, add croutons, green olives, onions and bell peppers. Add paprika, salt, black pepper and olive oil and gently toss until everything is evenly coated. Bake in preheated oven for 15 minutes.
- Rub salmon fillets with olive oil. Remove baking sheet from oven and arrange salmon fillets among the vegetables and croutons. Return to oven and bake until salmon easily flakes apart with a fork, about 12 additional minutes.
- Remove corn salad from refrigerator and toss with parsley. Serve with baked salmon and vegetables.
NOTES
- Alternatively, you can serve the corn salad at room temperature
- Alternatively, you can garnish the salad with chopped basil
