Posted on in

aSpicy, zesty corn salad gives this Alaska king salmon recipe lots of zip in a show stopping entrée served family style.

Ingredients

  • 4 – 6 portions of 8 oz. wild king salmon, pin bones removed
  • Extra virgin olive oil
  • 1/2 teaspoon salt
  • 2 teaspoons smoked paprika
  • Lime wedges, for serving

  • Mexican Street Corn Salad

  • 1 tablespoon olive oil
  • 3 ears of fresh corn, shucked, kernels removed
  • 1/2 cup scallions, thinly sliced
  • 1/2 cup cilantro, chopped
  • 1 large jalapeño, finely diced
  • 1/4 cup mayonnaise
  • 1 lime, juiced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 2 cloves garlic, pressed or finely minced
  • Salt

Instructions

  • Step 1 – Slow roast the salmon

    1. Place a 9×13-inch pan of water on the lower rack of the oven. Preheat the oven to 200°F.
    2. Coat a large sheet pan liberally with olive oil. Place salmon, skin side down, onto the sheet pan.
    3. Season with salt and rub with smoked paprika to coat.
    4. Roast the salmon on the middle rack of the oven for 30 to 40 minutes or until medium-rare in the thickest part of the fish.

  • Step 2 – Make the Mexican street corn salad

    1. Add the oil to a large sauté pan over medium-high heat.
    2. Add the corn kernels to the hot pan and season with salt.
    3. Allow the corn to char and heat through, stirring occasionally, about 4 minutes.
    4. Remove from heat and set aside.
    5. To a mixing bowl, add the scallions, cilantro, and jalapeño.
    6. In a smaller bowl, whisk together the mayonnaise, lime juice, cumin, chili powder, and garlic until smooth.
    7. Add the corn to the mixing bowl with the scallions, cilantro, and jalapeño.
    8. Pour the mayonnaise lime mixture over top and fold everything together to combine.
    9. Season with more salt as needed to taste.

  • Step 3 – Plate and serve

    1. When the salmon is done roasting, top the salmon with the Mexican street corn salad and serve family style with lime wedges on the side.