Corn, Tomato + Peach Salad with an Avocado Dressing With Grilled Salmon
Salad:
2 ears of corn
4 cocktail or small tomatoes - quartered
1/2 a peach - cut into bite sized pieces
1/2 an avocado - cut int bite sized pieces
1 teaspoon salt
1 tablespoon olive oil
Dressing/Topping for Salmon:
1 teaspoon habanero pepper
1/4 shallot
3/4 cup cilantro
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
Juice of 1 lime
Salmon:
Avocado spray
3/4 pound of salmon
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Emily Jilg Co. Mediterranean Blend
i like to use a griddle pan like this one pictured below!
instructions:
Turn griddle pan to medium high heat. Spray with cooking oil - I use avocado oil.
Then spray the clean corn with avocado oil and season with 1/2 teaspoon salt.
Place on the griddle and allow to get good grill marks, turning every few minutes until all sides are toasty, about 10 minutes. Then remove from grill to cool
Meanwhile, get your salad together. In a medium sized bowl, add tomato, peaches and avocado. Once the corn has cooled enough to handle, cut the kernels off the cob and add to the salad.
Toss the salad with a 1 tablespoon olive oil and 1/2 teaspoon salt and set set.
Turn your griddle pan to medium low heat. Spray again with avocado oil.
Spray your salmon with avocado oil or olive oil. Make sure all sides are nicely coated. Season all side with salt, pepper and EJ Co. Mediterranean blend.
Place salmon skin side down and lower heat. The whole idea is to get the skin as crispy as possible without burning and so it doesn’t stick. Think Low and Slow here! The salmon will cook skin side down on low for about 15 minutes.
As the salmon cooks, make your dressing. In a food processor or blender add all the ingredients and blend until smooth. After its smooth, give it a taste to make sure it is seasoned enough for you!
Add 2-3 tablespoons of the dressing to the salad and toss. I like to add a little more lime juice on top right before serving!
Your salmon should be ready to flip at this point. Flip and turn heat to medium high heat. Cook for 4 minutes - you should be able to get some nice grill marks on the meat of the salmon!
Serve the salmon over the salad and top the salmon with a little of the cilantro dressing.
This meal is delicious warm, at room temperature or cold!
Enjoy!
With love + salt,
Em
