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Contents
What's So Special?
You should try a new product that was on sale at Publix recently. If you have time, making corn salad is the way to go because fresher is always better, but let’s face it, sometimes faster is better.
How to Prepare the Salmon
So quick! Coat the fish lightly in mayonnaise and season with salt and pepper. Done.
Broil in the oven for 8-9 minutes. In the same oven on the lower rack, spread the corn in a single layer.
Great for Meal Prep
Do you need lunches for the week? This dish is perfect! Add a little broccoli for a complete meal.
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Salmon with Fire-Roasted Corn
This simple, quick meal is a perfectly healthy dinner and is easy to heat up with peppers and spices. It is also great to prep meals for lunches during the week.
- Total Time: 11 minutes
- Yield: 4
Ingredients
4 salmon fillets, 6-8 oz with skin
2 bags Birds Eye Fire Roasted Corn, frozen foods, 12 oz bags
1/4 cup mayonnaise
2 cups cherry tomatoes, halved
1 red pepper, diced
1 jalapeño, optional
2 scallions, sliced
1/2 cup of cilantro chopped
2 limes, quartered
2 teaspoons paprika or chili powder
1 tablespoon Extra Virgin Olive Oil
salt and pepper
SERVE WITH
Broccoli
Sriracha aioli
Instructions
- Prepare the oven. Move a rack close to the top of the oven, about 6″, probably the second slot from the top. Then, put another rack underneath, with enough room to fit a cookie sheet. Turn on the broiler.
- Season the salmon. Spread a thin layer of mayonnaise on each fillet, then sprinkle with paprika, salt, and pepper. Place the fish on a cookie sheet lined with foil and broil on the top rack for 8 minutes. Set a timer because you don’t want to overcook the fish!!
- Heat the corn. Spread the corn in an even layer on a large cookie sheet and put it in the oven on the rack under the fish.
- Prepare the vegetables for the salad. Chop the lime in quarters and set aside for garnish. Slice the scallions, halve the tomatoes, dice the peppers – extra small for the jalapeño, and chop the cilantro, and put in a large bowl. You need a large bowl because you will add the corn. Toss with olive oil, paprika, salt, and pepper.
- Put it all together. Check the salmon for doneness. Make sure the corn is warmed, then combine with the chopped vegetables. Plate the dish by spreading a layer of vegetables on a platter and topping with the salmon. Garnish with lime wedges and sprinkle with cilantro.
Notes
Serving Suggestions – broccoli and Sriracha aioli
- Prep Time: 3
- Cook Time: 8
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