July 16, 2015

Seared Salmon with Corn Relish

One of the many perks of living in Madison for the summer is the farmers' market, which I personally think is the best in the country. The corn is especially delicious, with Wisconsin being in the Midwest and all, and lately the tomatoes have been looking pretty good too. I was also lucky enough to find Vidalia onions all the way from Georgia in my local grocery store, and the absolute best way to combine all this fresh produce is by making a relish, which just so happens to go perfectly with salmon to create a healthy and flavorful weeknight dinner.

I tried to keep the salmon itself fairly simple to let the relish stand out. It marinates in a mixture of olive oil, garlic, and rosemary just while you start on the relish, and it gets a final sprinkle of flaky sea salt and cracked black pepper before being seared in a hot skillet. I prefer thicker pieces of salmon, so I've found that it needs a few minutes in the oven to finish cooking. If you have a thinner piece or don't mind the skin getting a little *too* crispy (read: burnt) you can cook it fully in the skillet.

Honestly, the best part of this dish is the relish. I can eat this stuff with a spoon, especially if I throw in some crispy chopped up bacon (always a welcome addition). I start by tossing some cherry tomatoes in olive oil, sea salt, and black pepper and roasting them in a hot oven until they burst. I generally leave the oven on but at a lower temperature in case I need to finish the salmon. Meanwhile, I caramelize the onions. Actually, I usually do this first since it can take a reeeeeally long time to get them done properly, but slicing them as thin as possible definitely speeds up the process.

Lastly, I simmer the corn until sweet and tender and remove the kernels from the cob. The corn kernels, caramelized onions, and tomatoes are tossed together (you can also throw in any leftover fresh herbs you have on hand) and spooned over the flaky, juicy seared salmon. I've been eating this practically every other day this summer, so I'm pretty sure I'm singlehandedly supporting the Wisconsin fish importing industry.

1 1/2 lbs Salmon
1/3 Cup Olive Oil
4 Cloves Garlic, Minced
2 Sprigs Rosemary
4 Ears Corn
1 Pint Cherry Tomatoes
2 Sweet Onions, Sliced Thinly
2 tsp Brown Sugar
1 T + 1/4 tsp Baking Soda

Heat some oil in a large skillet and add the onions. Cook over low heat until tender and almost caramelized, about 30 minutes. Stir in the brown sugar and 1/4 tsp baking soda, season with salt and pepper, and continue cooking until fully caramelized, about 10-15 minutes more.

Combine the olive oil, garlic, rosemary, and some sea salt and pepper and brush onto the salmon.

Heat oven to 400F and line a baking tray with parchment.

Toss the tomatoes in some olive oil and season with salt and pepper. Spread onto the prepared tray and roast in the oven for 10 minutes or until just burst. Lower the heat to 375F and place a new sheet of parchment on the baking sheet.

Meanwhile, bring a large pot of salted water to a boil. Add the remaining baking soda and the corn. Turn off the heat, cover, and let sit for 10 minutes, turning occasionally. Drain the corn and remove the kernels when cool.

Heat another large skillet and sear the salmon until brown. Transfer to the prepared tray and roast in the oven for 6-8 minutes or until cooked through.

Stir the corn kernels and roasted tomatoes into the skillet with the onions. Cook over low heat for 4 minutes or until hot, then serve over the salmon.

Serves 6
Recipe Adapted from How Sweet Eats

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