Pan-Seared Salmon With Warm Corn + Tomato Relish

Say hello to my favorite go-to summer recipe!

Salmon is my weeknight protein of choice. It’s healthy + delicious and it comes together in basically no time! Perfect for when I’ve had a crazy day at work but still want a satisfying meal. When paired with this sweet, acidic, herby and super seasonal warm relish, it is seriously next level!

This recipe uses my favorite technique for cooking salmon – pan searing it skin-side down and then transferring to a 425 degree oven to finish cooking. The fish cooks for 99% of the time on the skin side, so you end up with suuper crispy skin and perfectly cooked fish.

I hope you try this one out – especially while tomatoes and corn are in peak season!

Serves 4

INGREDIENTS

• 4 4oz filets of salmon

• Olive Oil

• Kosher salt

• Pepper

• 1 large shallot, thinly sliced

• 1/4 of a jalapeno pepper, minced (can add more if you like extra spice)

• 3 cups cherry or sungold tomatoes, left whole

• The kernels from 4 ears of corn

• 1 Tbsp white balsamic vinegar (if you don’t have white balsamic, use any white wine vinegar)

• 1/4 cup torn basil leaves

METHOD

For the Pan-Seared Salmon:

1. Pre-heat the oven to 425 degrees F.

2. Heat a non-stick, oven-proof skillet over high heat for about 3 mins until it’s ripping hot. Meanwhile, season the salmon with salt and pepper and rub it with olive oil on both sides.

3. Add the seasoned salmon to the hot skillet, skin side down and allow to sear (without touching!) for 3 mins. Transfer the skillet into the oven and allow to cook until fish is cooked to medium, about 5-7 mins.

4. Return the skillet to the stove over high heat and flip over to the flesh side, cooking for 15 secs. Transfer the salmon to a plate, making sure that the crispy skin side is facing up (otherwise, the skin will get soggy!).

For the Warm Corn + Tomato Relish:

1. Heat a large skillet over medium heat and add a drizzle of olive oil to coat the bottom of the pan. Add the shallot, jalapeno and a big pinch of kosher salt. Cook, stirring every minute or so, until the shallot is softened, about 3-5 minutes.

2. Add the tomatoes and corn and cook for about 5 minutes, stirring occasionally, until the corn is tender and the tomatoes have softened and released their juices.

3. Add the white balsamic vinegar and cook for another minute to allow the raw vinegar flavor to cook off. Add salt to taste.

4. Serve the salmon over a bed of the warm corn + tomato relish and top fresh basil leaves! I also like to drizzle with a little of my basil vinaigrette if I have any on hand!