Recipes

Salmon and Roasted Corn Salad

This salad throws a myriad of flavours at you, mixing sockeye salmon and corn with a tart lemon and dill dressing

By Caren McSherry /

Credit: iStock/ajaphoto

This salmon salad makes for a flavourful lunch or dinner

This salmon salad makes for a flavourful lunch or dinner

This salad combines sweet Fraser Valley corn with nuggets of sockeye salmon, plus a lush Meyer lemon and dill dressing

The salmon and roasted corn salad is truly one of the best examples of West Coast — Best Coast.

With capers, arugula and avacado, it’s a healthy, substanial meal that’s easy to prepare as well.

 

 

Salad Ingredients

  • 3 large cobs of corn, peeled and silk removed
  • 3 Tbsp. grapeseed oil
  • ⅓ cup capers, blotted on paper towels until all moisture is gone
  • 3 cups baby spinach, washed and stemmed
  • 3 cups arugula, washed and big stems removed
  • ½ cup thinly sliced sweet onion (Walla Walla or Vidalia)
  • 1 cup small grape tomatoes, cut in half
  • 1 avocado, peeled and diced
  • 1 (1 lb.) package West Coast Select sockeye maple nuggets (available at all good supermarkets and fish shops)
  • 200 grams chèvre

Dressing Ingredients

  • 1 medium shallot, diced fine
  • 1 heaping Tbsp. grainy Dijon mustard
  • 3 Tbsp. fresh lemon juice, preferably Meyer lemon
  • 2 Tbsp. chopped fresh dill
  • ⅔ cup extra virgin olive oil
  • Fleur de sel, to taste
  • Freshly ground pepper, to taste

Instructions

  1. Place the corn cobs on the barbecue and grill until they are charred on all sides. Remove and let cool.
  2. Stand each cob on one end and slice the kernels off with a sharp knife. Set kernels aside and discard cobs.
  3. Heat the grapeseed oil in a small, shallow frying pan. Add the capers to the pan. When they begin to sizzle and open up, remove with a slotted spoon and blot on paper towel. Set aside.
  4. To prepare the dressing, place the first four ingredients in a small bowl. Slowly whisk in the oil. The dressing will thicken. Add the salt and pepper to taste.
  5. To serve, place the greens in a large bowl. Add the reserved corn kernels, onion, tomatoes and avocado. Toss gently.
  6. Pour the dressing over and toss until the salad is dressed. Top the salad with the salmon nuggets, sprinkle with the crispy capers and finish with a crumble of chèvre over all.

Serves four as a main-course salad.

Originally published in TVW. For daily programming updates and on-screen Entertainment news, subscribe to the free TVW e-newsletters, or purchase a subscription to the weekly magazine.