My good friend Helen Tate made this dish when I saw her this summer and it was so delicious I had to try to recreate it at home. Salmon is a great source of omega-3 fatty acids, which are associated with cardiovascular health, and have even been shown to prevent depression and boost your mood. Here we have crispy salmon served over an end-of-summer salad of corn, cherry tomatoes and roasted poblano peppers garnished with guacamole, tzatziki sauce and a little sriracha hot sauce. It’s a beautifully colorful dish that’s perfect for guests, but also easy enough to make for a quiet night in with your family.

Crispy Pan-seared Salmon with Corn, Tomato, and Poblano Salad
Serves 4

  • 2 poblano chiles
  • Corn kernels from 3 ears of corn
  • 4 tablespoons extra-virgin olive oil
  • 1 pint cherry tomatoes, halved
  • 3 tablespoons chopped cilantro
  • 3 ripe avocados, halved, seeded and peeled
  • 2 limes, juiced
  • 1/4 large cucumber, unpeeled
  • 3/4 cup plain full-fat Greek yogurt
  • 1 small garlic clove, peeled and grated
  • 1 lemon, juiced
  • 1 teaspoon minced fresh dill
  • 4 skin-on salmon fillets, about 6 ounces (170g) each
  • Salt and freshly ground pepper


Make the salad:

  1. Roast the poblanos over a gas flame until charred all over. Transfer to a plate and let cool. Discard the skin and seeds and cut the poblanos into 1/2-inch dice.  
  2. In a large saucepan of boiling salted water, cook the corn until tender, about 3 minutes. Drain well.
  3. In a large, deep skillet, heat 2 Tbsp olive oil. Add the corn and cook over moderately high heat, until lightly browned on the bottom, about 5 minutes. Reduce the heat to moderate and add the poblanos and cook, stirring, for 2 minutes. Transfer to a large bowl and let cool to room temperature. Stir in the tomatoes and cilantro, season with salt and pepper.

Make the guacamole:

  1. Mash together the avocados, lime juice, and salt to taste.

Make the tzatziki:

  1. Grate the cucumber and squeeze out as much water as possible using either a fine mesh sieve or in cheesecloth. Set aside.
  2. Combine yogurt, garlic, 1 Tbsp olive oil, and lemon juice in a large bowl.
  3. Add grated cucumber, dill and salt to taste. Stir to combine.

Make the salmon:

  1. Dry the salmon fillets thoroughly with paper towels. Season on all sides with salt and pepper.
  2. In a large non-stick pan, heat 1 Tbsp olive oil over medium-low heat.
  3. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes.
  4. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more for medium doneness.

Serve seared salmon on top of the corn salad with guacamole, tzatziki, sriracha, and a slice of lemon.

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