Crispy Salmon With a Summer Corn Salad & Roasted Cauliflower

I’ll start by sharing a quote from the most frequent patron of my cooking space aka my kitchen: “Salmon is definitely the best thing you make”. I’ll go ahead and let you know that it’s my husband, aka my roommate, aka the person who get’s to eat the yummy things I make and also has to test out some of the more “experimental” dishes. Bless his heart.

This one is simple but a perfect Sunday Supper on a warm summer eve.

What I used:

  • 2 Salmon Filets
  • 1 lemon
  • spoonful of capers
  • 1 head of cauliflower cut up into similar sized pieces
  • 1 avocado diced
  • 1 tomato diced
  • 1/2 bag of spinach

How to:

Cook the Salmon per this post, pan seared with butter & olive oil. Flavored with capers and lemon. Takes about 15 minutes

Lay the cauliflower out on a baking sheet, drizzle with oil, salt and pepper. Roast for 45 minutes at 400 degrees

For the salad, cook your corn however you’d like. I’d suggest grilling on the BBQ if you can, otherwise add cobs to a pot of water and bring to a boil until tender with a fork. Remove corn, and cut the kernels off the cob. Add the corn, diced avocado, and diced tomato to the spinach and give it a toss with a simple vinaigrette (oil/lemon/grainy mustard).

Can’t wait until we have our BBQ back from storage while we do these renovations so that I can grill some summer time corn!!


11 thoughts on “Crispy Salmon With a Summer Corn Salad & Roasted Cauliflower

  1. Hi Victoria! I have been meaning to recreate this recipe since you posted it, but am afraid to pan-sear the salmon. I always either burn it or leave it under cooked. Could you please share exactly how you pan-sear salmon? Thanks! x

    1. Hi there!!! I was super nervous at first too and it just takes some trial and error. I’ve found that using a good amount of oil and butter to fully coat the pan is the first step. Then make sure you have really high heat going before you add your salmon. Let the first side cook for about 5 minutes, it’ll be spitting and cracking and getting super brown which is good. Then flip it over and let the same thing happen to the other side. If the filet starts to feel firm to the touch then you can do less time on the other side but if the fillet is an inch and a half or more in thickness it will definitely take a bit of time to get it cooked through. Hope this helps!! If it’s not done but the sides are browned then turn the heat low and place a lid on top for another 5 minutes or pop in the oven at 350 for 5-10 minutes to cook through

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