The Pioneer Woman Tasty Kitchen
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Spicy Salmon Salad with Charred Corn and Cilantro Drizzle

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Level: Easy

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Description

Clean, sexy eating.

Ingredients

  • FOR THE DRESSING:
  • ¼ cups Cilantro Leaves
  • ¼ cups Parsley Leaves
  • 1 whole Scallion, Cut Into Chunks
  • 2  Limes, Zest And Juice
  • ¼ cups Olive Oil
  • 2 Tablespoons Water
  • ½ teaspoons Salt
  • FOR THE SALAD:
  • 1 Tablespoon Olive Oil
  • 1 cup Corn Kernels
  • 1 whole Tomato, Diced
  • 8 cups Salad Greens, Plus Any Veggies You'd Like On Top
  • FOR THE SALMON:
  • 1-⅓ pound Salmon Filet, Cut Into 4 Pieces
  • 1 teaspoon Salt
  • 1 teaspoon Chili Powder
  • ½ teaspoons Smoked Paprika

Preparation

Combine all of the dressing ingredients in a small food processor or blender until smooth. Taste and add water to thin if needed or add extra salt for flavor. Set aside.

Preheat a large ovenproof skillet to medium-high heat and heat the broiler to high. Add the oil into the skillet. When the oil is very hot, add the corn kernels and char for 3 minutes until slightly dark at the edges. Remove from the skillet to cool and combine with the diced tomatoes.

Into the same skillet, add the salmon skin-side down, and sprinkle with the salt, chili powder, and smoked paprika. Cook the salmon for about 4 minutes until the skin is crispy and the salmon begins to cook up the sides, then transfer the skillet to the oven to finish by broiling the fish for 3 minutes until the spices are slightly golden.

Arrange the salad greens, salmon, and corn mixture on plates. Drizzle with the cilantro dressing and serve.

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