Flaky seared salmon is topped with a fresh blueberry and roasted corn salsa for a fresh twist on a summer staple. You’ll enjoy this recipe all summer long.
- 4 Six Ounce Wild Salmon Filets
- 1/4 cup Brown Sugar
- 1/4 tsp Tarragon
- 1/4 tsp Smoked Paprika
- 1/2 tsp Salt
- 1/2 tsp Ground Pepper
- 2 cups Fresh Blueberries
- 1 cup Roasted Corn removed from the cob – do this ahead of time if easiest
- 1/2 Jalapeno, seeded and minced
- 1/2 cup Cojita or Feta Cheese Crumbles
- 3 Tbsp Minced Basil
- In a small dish, whisk together the brown sugar, tarragon, paprika, salt, and pepper. Set aside.
- To prepare corn, heat a grill up to medium heat and grill until slightly charred on all sides. Or, you can try and roast it in the oven on a baking sheet. Turn on the broiler, and lay the corn on a baking sheet, turning until roasted as desired. Set aside to cool slightly, before removing the corn from the cob. Set aside the corn kernels.
- Preheat your Grizzly Cookware cast iron pan over medium low heat. Pat salmon dry with paper towels. Sprinkle it heavily over the salmon filets with the brown sugar and herb mixture, gently pressing in if needed to make it adhere.
- Lightly coat the pan with non-stick spray just to ensure it doesn’t stick.
- Place the salmon in the pan, skin side up, and sear for about 3-4 minutes, or until they begin to caramelize. Flip, and repeat with the skin side down until the salmon is just flaky.
- Remove it from the pan and let rest.
- In a medium bowl, mix together the corn, blueberries, jalapeno, cheese, and basil. top salmon with the salsa and serve immediately. (The salsa can be made ahead of time as well and chilled, if desired.)
Keywords: Salmon, Fish, Seafood, Cast Iron, Whole30, Low Carb