Cajun Salmon with Corn Salsa
Tender salmon is served with bright, flavorful vegetables that take advantage of the seasonal bounty of Summer. Get this recipe on the table in just 20-25 minutes, including cook time, using only five ingredients. You'll find this recipe and more fast, easy, delicious recipes in Healthy In Five, the newest recipe book from ProActive Wellness!
2 corn cobs, husked
10.5 oz. (350g) cherry tomatoes, quartered
1 cup (60g) cilantro leaves, chopped
4 salmon fillets (6oz./170g each)
2 tbsp. Cajun seasoning
1 tbsp sea salt
2 tbsp. olive oil
Heat the oven to 425°F.
Fill a medium to large pot with water (enough to cover 2 corn cobs) and bring to a boil. Add 1 TB sea salt once the water is boiling, and stir.
Gently drop the husked corn cobs into the boiling salted water (cut them in half if you need them to fit into the pot) and boil for about 4 minutes.
While the corn boils, mix the Cajun seasoning with the olive oil and rub all over the salmon.
When corn is finished, use tongs to remove from the pot and place on a cooling rack or plate to cool.
Bake in the oven for 12-15 minutes, until cooked through.
Use a small knife to cut down the side of the cooked and cooled corn cobs to remove the kernels and place them in a large bowl. Add the tomato and cilantro (use fresh parsley or fresh basil as an alternative) and toss to combine.
To serve, divide the salsa between 4 serving plates. Top with the salmon and serve immediately.
To Make Ahead:
Cooked corn can be stored on the cob for up to one day (or cut off the cob and store for up to 2 days before preparing salsa.
You can marinate the salmon in the seasoning and store in a zip-top bag or glass container in the refrigerator for up to one day.
Corn salsa can be made ahead and stored tightly sealed in a glass container in the refrigerator for up to 2 days.
Store in an airtight container in the refrigerator for up to 3 days (if made fresh that day. If prepped ahead and stored in the refrigerator, use within 2 days.)
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