Tender, barbecue-spiced salmon, fresh summer corn, and cherry tomatoes are the stars of this satisfying warm weather salad. A tangy cilantro-lime dressing adds a pleasing punch.
Note: The salmon may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Wild salmon (see note below)
BBQ spice blend
What You'll Need
Salt and freshly ground pepper
Preheat the oven to 425°F. Line a sheet pan with foil or parchment. Trim away the base from the little gems and separate the leaves. Shuck the corn, and cut the kernels from the cob, using a knife in a sawing motion. Cut the cherry tomatoes in half. Slice a handful of scallions, reserving the rest for another use. Trim and slice the radishes.
Place the salmon on the prepared pan. Drizzle the fish with 2 tablespoons olive oil and sprinkle with 1 tablespoon of the BBQ seasoning and 1 teaspoon salt. Bake until the salmon flakes easily when pierced with a fork but is still pink at the center, 8 to 10 minutes longer, depending on thickness.
In a large bowl, combine the little gems with half of the dressing, tossing to coat. Season with salt and pepper. Divide the greens between plates and top with flakes of salmon. Scatter the cherry tomatoes, corn kernels, and radishes over the top. Sprinkle with scallions and serve.