Good Eggs Meal Kits
Corn & Fresh Bean Salad with Seared Salmon
Product Details
Inspired by Mexican-style street corn, this multi-colored salad folds in fresh beans and juicy tomatoes, punctuated with lime, chile, and cheese. For a hit of protein, top it off with flakes of tender salmon.
Makes 3 servings
20 minutes active time
30 minutes total time
Notes: Depending on seasonal availability, you might receive romano beans or green beans. 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.
Contains: fish, eggs, milk, soy.
What You Get
Sweet corn
Romano beans or green beans (see note below)
Tomatoes
Cilantro
Wild salmon (see note below)
Chile limón spice
Lime
Garlic aioli
Crumbled feta cheese
Toasted pepitas
What You'll Need
Salt
Olive oil
Step 1
Shuck the corn and cut the kernels from the cob. Trim the beans and cut them into bite-size pieces. Slice the tomatoes into bite-size wedges. Pick a handful of cilantro leaves and toss the stems. Remove the salmon from the packaging, cut it into 3 pieces, pat dry with paper towels, Sprinkle with 1 teaspoon of the chile limón spice and season both sides with salt.
Step 2
In a large cast-iron skillet over medium-high heat, warm 2 tablespoons olive oil. Add the beans and fry undisturbed until blistered on the first side, about 3 minutes. Stir and continue to cook until the beans are tender-crisp, 3 to 4 minutes longer. Transfer the beans to a large bowl.
Step 3
Return the pan to the heat, and add 1 tablespoon olive oil. Add the corn and cook until golden, 3 minutes. Add to the bowl and let cool, 5 minutes.
Step 4
To the bowl, add the tomatoes, the juice of 1 lime, season to taste with salt, and toss to combine.
Step 5
In a nonstick skillet over medium-high heat, warm 2 tablespoons olive oil. Add the salmon, skin-side down, and cook until the skin is crispy and the flesh is mostly cooked through, 3 to 5 minutes, depending on thickness. Flip and continue cooking until nearly firm or done to your liking, 30 seconds longer for medium-well.
Step 6
Pile the salad on plates, drizzle with the aioli, and top with the feta and pepitas. Sprinkle with the remaining chile limón spice, scatter with the cilantro leaves. Top with flakes of roasted salmon, and serve.
