Things have been a little quite around here on the blogging front, especially with recipes due to the new job, my brother's wedding and endless summer activtivites. However, I'm happy to now get back into the swing of things and bring you another tasty recipe I've found recently. I tend to cook a lot more in the winter as we hunker down and spend most of the season being homebodies so stay tuned for more recipes and a new feature coming your way (the first will be posted this Saturday).
There is nothing I love more than late summer crop. Corn and tomatoes are the ultimate combo and I can't get enough of them in their short window of availability. Fall and Winter squash has started to creep into the produce section of the market and I am just not ready for it. Well, at least for now I can still get my corn and tomatoes and they will make an appearance in every dish until I can't get them anymore!
I saw this recipe over on Whole Living this week conveniently when salmon was on sale. The original recipe calls for striped bass, but salmon works just as well. This is a great late summer recipe that utilizes everything in your garden...or someone else's garden in my case!
Salmon, Tomatoes, Corn and Basil
Recipe Adapted from
2 tablespoons Olive Oil
2 Salmon Fillets (6oz), skin on
Coarse Salt and Pepper
1 Sweet Onion, finely chopped
2 Garlic Cloves, minced
1 Serrano Pepper, ribs and seeds removed and sliced thinly
1/3 cup Dry White Wine
2 ears of Corn, kernels scrapped off
6 oz Cherry Tomatoes, halved
1/2 cup Basil, chopped
1/4 cup Cilantro, chopped
In a large skillet, heat oil over medium-high heat. Season fish with salt and pepper and sear skin side down for 4 minutes. With a metal spatula, turn fish over and cook for 1 minute. Do not cook through, it will return to the pan later. Remove from pan and set aside.
Reduce heat to medium and add onion to pan. Cook onion, stirring occasionally until onion is soft and edges are starting to brown, about 4 minutes. Add garlic and cook 1 minute.
Add remaining ingredients, except for the Basil and Cilantro. Make a couple of wells in the ingredients and return the fish skin side up to the pan. Cover and cook until the fish is cooked through, about 3-4 minutes. Remove fish from pan. Stir basil and cilantro into pan and spoon corn mixture into two shallow bowls and place fish on top.