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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Corn
1 unit
Peach
1 bunch
Cilantro
2 unit
Skin-on Salmon
(Contains Fish)
1 ounce
Feta Cheese
(Contains Milk)
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
Utensils
Instructions
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
