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Blistered Corn and Salmon Salad

Blistered Corn and Salmon Salad

with Charred Peaches and Cumin-Coriander Vinaigrette

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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.

Tags:Eat FirstGluten-free
Allergens:FishMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

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

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2652.656 kJ
Calories634 kcal
Fat39 g
Saturated Fatnull g
Carbohydrate28 g
Sugarnull g
Dietary Fiber5 g
Protein45 g
Sodium290 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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1

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

2

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

3

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

4

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

5

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

6

Using a fork, flake the salmon into large bite-sized pieces. Cut the corn kernels off the cob

7

Toss the salmon, arugula, feta, scallions, peaches, and corn, into the vinaigrette. Garnish with the cilantro leaves and enjoy