Everyone knows salmon is good for you. But it’s also quick and easy to make, which makes it perfect for when you need dinner in a jiffy. This sauté recipe will give you a restuarant-ready meal in only 20 minutes.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>4 Tbsp olive oil, divided</li>
<li>3 ears of corn, kernels cut from cob (or 2 cups frozen corn)</li>
<li>2 poblano peppers</li>
<li>1 sweet Italian red pepper</li>
<li>1 jalapeño pepper</li>
<li>1 red bell pepper</li>
<li>2 (6oz) salmon fillets (preferably wild)</li>
<li> Salt and pepper</li>
<li>1/2 lemon</li>
<li>1 cup halved cherry tomatoes</li>
<li>1/2 lime</li>
<li>2 Tbsp chopped fresh basil</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Heat 2 Tbsp olive oil in a grill pan or grill over medium heat. Add corn kernels, and sauté 4 to 5 minutes or until browned. Set aside.</li>
<li>Char peppers on all sides until skin starts to blister and slightly burn. Remove the seeds and membranes inside the peppers; dice into medium-size pieces, and set aside.</li>
<li>Use the same grill pan to grill the salmon as the corn kernels. Heat a drizzle of olive oil over medium heat. Season salmon with salt and pepper on both sides, and add to pan. Cook for 3 minutes on one side; flip over.</li>
<li>Reduce heat, squeeze lemon juice over salmon, and cover pan to create some steam. Cook for 3 more minutes.</li>
<li>Heat 2 Tbsp olive oil in a large sauté pan over medium heat. Add diced peppers, corn, and tomatoes, and cook for 2 minutes. Season with salt and pepper, and a squeeze of lime juice. Serve with salmon, and top with fresh chopped basil.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
Print