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
- 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:
- 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.
- In a large saucepan of boiling salted water, cook the corn until tender, about 3 minutes. Drain well.
- 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:
- Mash together the avocados, lime juice, and salt to taste.
Make the tzatziki:
- Grate the cucumber and squeeze out as much water as possible using either a fine mesh sieve or in cheesecloth. Set aside.
- Combine yogurt, garlic, 1 Tbsp olive oil, and lemon juice in a large bowl.
- Add grated cucumber, dill and salt to taste. Stir to combine.
Make the salmon:
- Dry the salmon fillets thoroughly with paper towels. Season on all sides with salt and pepper.
- In a large non-stick pan, heat 1 Tbsp olive oil over medium-low heat.
- 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.
- 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.