Tuesday, June 7, 2011

Copper River Sockeye Salmon with Corn & Tomato Salad

See this face:

That's how I feel that we still don't have a working grill. And it's summer.




Our gas grilled exploded in a blaze of shooting flames last summer. And although we technically gave Jason a new grill for his birthday/Father's Day, we haven't actually bought the grill yet.

So, it's summer and we're grill-less. And we're walking through Whole Foods to pick up a few items and those damned product sample-giver-people reeled us in with their Copper River Sockeye Salmon with Corn & Tomato Salad.

We already have a favorite salmon recipe (and a second favorite salmon recipe), but since this one didn't require a grill and the salmon was on sale, we figured we'd give it a try.

Ingredients (serves 4):
  • 1.5 - 2 pounds Cooper River sockeye salmon
  • 4 ears white/yellow corn, shucked **
  • 1 pint grape tomatoes, halved
  • 1 bunch basil, leaves only
  • 4 green onions, finely chopped
  • 1-2 lemons, juiced
  • 1-2 pieces preserved lemon rind, chopped
  • 2-3 T olive oil
  • salt & pepper, to taste
  • canola oil, as needed


1. Cut the salmon into 4 portions, season with salt and pepper and set aside.

2. Shave the kernels from the corn cobs using a sharp knife.

We tried this method first:

But he's right. We had corn kernels flying everywhere! Ruby (the puppy) loved that part.

Next we tried putting the corn in a bowl to trap the kernels as we cut. But you could only cut one half, then you had to flip it over and cut the other half. There's gotta be a better way!

We searched for video tutorials and found this little gizmo:

3. Combine the corn, tomatoes, lemon juice, preserved lemon (if using), olive oil, green onion, and basil and season well with salt and pepper.

4. Heat a heavy skillet over medium-high heat, and film the bottom of the skillet with oil. Place the salmon pieces skin-side down and cook until the skin is brown and crisp before turning. Cook the flesh side until your desired temperature is reached.

5. Serve the salmon atop mounds of the corn salad.


Chef Jason -- It was really good. The lemon offered a little zing, which was nice. We only used one lemon. I think two would have been too much. The salmon didn't cook as crisp as I'd like, but that may have been our pan.

Tanya -- Very good. Only two of us eat tomatoes, so we cut the tomatoes down to 1/3 pint.

Miranda -- It was good. Very tasty.

Olivia -- It was good, but I still like my salmon better.

Hannah -- Can I have some Cheerios?!?

** An aside... while searching for corn-related videos we stumbled on something shocking! Google "rachael ray corn" and you'll see what I mean.

And if you're too lazy to Google it, here's a little tease:

So much for being a family-friendly food blog!

Photo Credits: Clown, Kid, Cell Phone.


  1. A great tip for cutting the corn of the cob is to get a bundt cake pan and stand the ear up on the center before you start cutting. The kernels will fall into the pan and not all over the floor.

  2. Durr... that's OFF the cob. Love this blog. :O)

  3. Rachel's getting way too excited about stroking her corn. The meal looks, great, though! We'll invite you over when hubby grills salmon ;)

  4. Better watch out... we might just take you up on that offer!

    BTW, our friend who posted above (Drew) is also a foodie - and from Georgia. Small world.

    2nd BTW, FINALLY ordered that grill for Jason. It should be arriving tomorrow. After a couple hours to assemble/install we'll be back in the land of the summer living.

    We're planning to host a Slide Into Summer "Sliders" party (with some veggie options too). The Bears family and Drew & Crew are all invited!