Ensalada de maíz carbonizado y salmón en sartén con aderezo de limón y miel

Name: Charred Corn & Salmon Skillet Salad with Lemon Honey Dressing
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2-3
Ingredients: 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; 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; Zest of 1 lemon, optional; Handful fresh basil leaves, torn; Flaky sea salt; ProBond Forged 1.5 Saucepan; ProBond Forged 12.5” Skillet; Provisions Mixing Bowls; Provisions Chef’s Tools

Charred Corn & Salmon Skillet Salad with Lemon Honey Dressing

Courtesy of Zimmysnook

Rated 3.0 stars by 2 users

Servings

2-3

Prep Time

20 minutes

Cook Time

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.

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

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.