Blistered Corn and Salmon Salad
with Charred Peaches and Cumin-Coriander Vinaigrette
Charring corn and peaches stovetop is a great trick for creating a grilled flavor indoors. Of course, if you have a grill, peaches, corn, and salmon are perfect for it! The smoky and earthy combination of cumin and coriander adds depth to this salad’s unique vinaigrette.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ serving 2 people
/ serving 2 people
2 unit
Corn
1 unit
Peach
1 bunch
Cilantro
2 unit
Skin-on Salmon
(ContainsFish)1 ounce
Feta Cheese
(ContainsMilk)2 unit
Scallions
2 ounce
Arugula
¼ teaspoon
Coriander
½ teaspoon
Cumin
2 tablespoon
White Wine Vinegar
Not included in your delivery
2.5 tablespoon
Olive Oil
Prep the ingredients: Halve and pit the peach, then cut into ½-inch slices. Pick the cilantro leaves from the stems. Thinly slice the scallions
Blister the corn: Heat 1 teaspoon olive oil in a large pan over high heat. Add the corn and cook, rotating every 1-2 minutes, until charred. Season with salt and pepper and set aside
Char the peaches: in the same pan, heat another 1 teaspoon olive oil over high heat. Add the peachslices and cook 1-2 minutes per side, until charred. Season with salt and pepper and set aside
Cook the salmon: in the same pan, heat another 1 teaspoon olive oil over medium heat. Season the salmon on all sides with salt and pepper. Add to the pan and cook 3-4 minutes per side, until golden brown and opaque in the center. Set aside, then add the scallions to the same pan and cook, tossing, 1-2 minutes, until soft. Set aside
Make the vinaigrette: in a large bowl, whisk together 1 tablespoon white wine vinegar, 1 ½ tablespoons olive oil,¼ teaspoon coriander, ½ teaspoon cumin, and a pinch of salt and pepper
Using a fork, flake the salmon into large bite-sized pieces. Cut the corn kernels off the cob
Toss the salmon, arugula, feta, scallions, peaches, and corn, into the vinaigrette. Garnish with the cilantro leaves and enjoy