Charred Corn & Salmon Skillet Salad with Lemon–Honey Dressing
Charred Corn & Salmon Skillet Salad with Lemon Honey Dressing
Courtesy of Zimmysnook
2-3
20 minutes
25 minutes
This isn’t just any salad — it’s what summer tastes like. Charred sweet corn, crispy potatoes, zucchini, red peppers, and juicy cubes of salmon all seared up in one skillet, then tossed with a zesty lemon–honey vinaigrette.
It’s warm, vibrant, and full of color and texture — kind of like a grilled salad, but no grill required! Whether you’re eating it straight from the pan or serving it up for friends on the deck, this one’s a keeper.
It’s warm, vibrant, and full of color and texture — kind of like a grilled salad, but no grill required! Whether you’re eating it straight from the pan or serving it up for friends on the deck, this one’s a keeper.
Ingredients
For the Salad
- 10 to 12 ounces skinless salmon fillet, cut into large bite-sized cubes
- 1 cup mini red potatoes, halved
- 2 ears fresh corn, kernels sliced off in slabs if possible (Microwaving the cobs (in the husk or wrapped in a damp towel) for 2–3 minutes first can help the kernels stay together before slicing into slabs)
- 1 red bell pepper, sliced into thick strips
- 1 small red onion, cut into wedges or petals
- 1 small zucchini, sliced into thin rounds or half-moons
- 6 to 8 purple asparagus stalks, trimmed in 3” pieces on a sharp bias
- 1 cup sugar snap peas
- Neutral oil (such as avocado)
- Kosher salt and freshly cracked black pepper, to taste
Lemon–Honey Vinaigrette
- Juice of 1 lemon
- 2 teaspoons honey
- 1 small garlic clove, finely grated
- ¼ teaspoon red chili flakes (optional)
- 3 tablespoons extra virgin olive oil
- Salt and pepper, to taste
To Finish
- Zest of 1 lemon, optional
- Handful fresh basil leaves, torn
- Flaky sea salt
Featured Products
- ProBond Luxe® Polished Clad Stainless Steel Saucepans with Lid — Small (1.5-Quart)
- ProBond Luxe® Polished Clad Stainless Steel Skillets — Large (12.5-inch)
- Provisions Mixing Bowls
- Provisions Chef’s Tools
Directions
Make the Vinaigrette
- In a small bowl, whisk together the lemon juice, honey, garlic, chili flakes (if using), olive oil, and a pinch of salt and pepper. Taste and adjust to your liking. Set aside.
Boil and Crisp the Potatoes
- Place halved potatoes in a pot of well-salted water. Bring to a boil and cook for 8 to 10 minutes, or until just fork-tender.
- Drain and let them steam dry briefly. Pat dry.
- Heat a large skillet over medium-high heat with a drizzle of oil. Place potatoes cut-side down and sear for 3 to 4 minutes, until golden and crisp. Remove and set aside.
Sear the Vegetables in Batches
- Wipe out the skillet if needed and add oil between batches. Avoid crowding the pan, sear veggies in batches for maximum caramelization and flavor.
- Onion & red pepper: Sear for 5 to 6 minutes until softened and lightly charred.
- Zucchini & asparagus: Cook zucchini for 2 to 3 minutes per side. Add asparagus in the last 1 to 2 minutes.
- Corn slabs: Place cut-side down and press gently with a spatula. Let them caramelize undisturbed for 3 to 4 minutes.
- Snap peas: Quick blister for 1 to 2 minutes, just until bright and crisp-tender.
- Transfer all vegetables to a large platter or mixing bowl.
Cook the Salmon
- Pat salmon dry and season with salt and pepper.
- Add a bit of fresh oil to the skillet and heat over medium-high.
- Sear salmon cubes for 2 to 3 minutes, undisturbed, until golden. Flip and cook another 2 minutes until just cooked through.
Assemble the Salad
- Toss the warm vegetables and potatoes with half the vinaigrette.
- Top with seared salmon.
- Spoon remaining vinaigrette over everything.
- Finish with lemon zest, torn basil, and a sprinkle of flaky sea salt.
