Corn, Tomato, and Romaine Salad with Spicy Seared Salmon Salad and Yogurt-Feta Dressing Corn, Tomato, and Romaine Salad with Spicy Seared Salmon Salad and Yogurt-Feta Dressing 1 salad 4 ounces feta cheese 1/2 cup whole-milk plain yogurt 1/3 cup extra virgin olive oil 1/2 cup chopped fresh mint Zest and juice of 1 lemon 1 6-ounce skin-on salmon filet Spicy smoked paprika, to taste 1 ear of corn, shucked 1/4 small red onion, thinly sliced 1 small tomato, cut into small cubes Romaine lettuce, chopped

Long time no talk! I guess I fell out of the blogging routine over the past few months…

Life has been busy, but great. My nutrition program has been flying by and I’ll be applying to dietetic internships before I know it. While I think this blog will always be primarily a food and recipes blog, I hope to eventually throw some nutrition topics into the mix.

In other news, I just turned 30 (whoa). My mom took me on an incredible trip to Spain in August to celebrate both of our big “milestone” birthdays this year. There will be much more on that trip when I finally sort through my pictures – it was truly a food trip!

Spicy Seared Salmon Salad with Corn, Tomato, and Yogurt-Feta Dressing

This recipe is actually from a couple of weeks ago when we were in the height of corn and tomato season. I had just come back from Spain and felt the need to eat ALLTHEVEGETABLES after so much eating and drinking all week.

Spicy Seared Salmon Salad with Corn, Tomato, and Yogurt-Feta Dressing

This salad combines fresh corn off the cob with juicy tomatoes and a creamy yogurt-feta dressing flavored with plenty of fresh mint. I topped it with and seared spicy salmon for a healthy lunch.

I’ve always been a big fan of broiled salmon, but our apartment’s broiler is pretty weak. Instead, I’ve been following Serious Eats’ method for pan-fried salmon with crispy skin. I’m glad I branched out because this is my new favorite way to cook salmon. If you’re unsure about crispy skin, I encourage you to give it a try! It’s easy to remove if you don’t end up liking it. Either way, I’ve found that method results in juicy, perfectly cooked salmon every time.

Yogurt-Feta Dressing

The yogurt-feta dressing idea came from Mark Bittman (via the NYTimes). I’ve made variations of it all summer and I just love how versatile it is. It’s loaded with fresh mint and literally tastes like summer. It makes a perfect salad dressing, obviously, but it’s also a great dip for raw vegetables and even a sauce for grilled meat. The best part is that it’s as easy as throwing a few ingredients into the blender.

Corn, Tomato, and Romaine Salad with Spicy Seared Salmon Salad and Yogurt-Feta Dressing

Yield: 1 salad

Corn, Tomato, and Romaine Salad with Spicy Seared Salmon Salad and Yogurt-Feta Dressing

Salmon recipe adapted from Serious Eats. Dressing recipe adapted from Mark Bittman via the NYTimes. Ingredients listed below are for one salad, but can obviously be scaled for more. Dressing recipe will make more than needed for one salad (see notes below).

Ingredients

    For the Dressing
  • 4 ounces feta cheese
  • 1/2 cup whole-milk plain yogurt
  • 1/3 cup extra virgin olive oil
  • 1/2 cup chopped fresh mint
  • Zest and juice of 1 lemon
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • For the Salmon
  • 1 6-ounce skin-on salmon filet
  • Spicy smoked paprika, to taste
  • Salt, to taste
  • 2 teaspoons olive oil
  • For the Salad
  • 1 ear of corn, shucked
  • 1/4 small red onion, thinly sliced
  • 1 small tomato, cut into small cubes
  • Romaine lettuce, chopped (use as much or as little as you like)
  • Additional feta cheese (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

    For the Dressing
  • Combine all dressing ingredients in a blender and blend until smooth. Set aside.
  • For the Salmon
  • Pat the salmon dry. Season both sides liberally with the paprika and salt. Heat the oil in a skillet over medium-high heat. Add the salmon to the skillet, skin-side down. Reduce the heat to medium-low immediately. Cook for about six minutes, pressing gently on the salmon with a spatula so that the skin gets evenly crisp. When the skin is crispy and the salmon lifts easily with a spatula (the exact amount of time will vary somewhat), flip the salmon. Cook for another couple of minutes, or until it is cooked to your liking (I like my salmon cooked to around medium). If you like it cooked more, or if your salmon is very thick, you may need to cover the skillet for a few minutes.
  • For the Salad
  • Bring a large pot of salted water to a boil. Add the corn and cook for 3 minutes. Drain and submerge the corn in ice water. When the corn is cooled down, cut the corn off the cob.
  • Toss the corn in a large bowl with the onion, tomato, lettuce, and additional cheese (if using). Season with salt and pepper. Add as much dressing as you'd like and toss. Transfer to a serving bowl and top with the warm salmon.

Notes

This recipe will make more dressing than you need for one salad. Leftovers can be used as a dip for raw veggies or as a sauce for grilled meat.

http://www.culinarycolleen.com/corn-tomato-romaine-salad-salmon-yogurt-feta-dressing/

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  • http://www.confessionsofachocoholic.com/ Bianca Garcia

    What a delicious looking salad! Salmon is my favorite fish, and I like cooking it in the pan to get crispy skin, too. Happy belated birthday!

    • http://www.culinarycolleen.com/ Colleen

      thank you!

  • http://mysavoryspoon.blogspot.com/ cheri

    Hi Colleen, how cool you and your mom went to Spain, love this salad; the dressing sounds amazing!

  • Sharon

    Yay, you’re back!

  • http://megan-deliciousdishings.blogspot.com/ Megan

    Happy 30th! Your trip sounds wonderful and this salad looks great!

    • http://www.culinarycolleen.com/ Colleen

      Thanks!!



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