Gingered Salmon with Grilled Corn and Watercress Salad

Name: Gingered Salmon with Grilled Corn and Watercress Salad
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 40
Cuisine: Global
Ingredients: 118 milliliters balsamic vinegar; 59 milliliters canola oil; 2 teaspoons Dijon mustard; 5 smalls ears of corn, shucked; 1 teaspoons honey; 28 grams 20 (about of pickled ginger; 4 fillets skin-on salmon fillets; 40 servings Salt and freshly ground pepper; 227 grams bunch (about of watercress, thick stems discarded

If 58 cents per serving falls in your budget, Gingered Salmon with Grilled Corn and Watercress Salad might be a super gluten free, dairy free, and pescatarian recipe to try. One portion of this dish contains roughly 4g of protein, 3g of fat, and a total of 51 calories. This recipe serves 40. The Fourth Of July will be even more special with this recipe. Head to the store and pick up watercress, pickled ginger, dijon mustard, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Preheat the oven to 37

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Oven

In a small saucepan, boil 1/2 cup of the balsamic vinegar until reduced to 3 tablespoons, about 5 minutes.

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Balsamic Vinegar

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Sauce Pan

Let the reduction cool, then stir in 1 tablespoon of the canola oil.

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Canola Oil

Reduction

Heat a grill pan. Grill the corn over high heat, turning, until nicely charred all over, about 5 minutes.

Ingredients you will need

Corn

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Grill Pan

Grill

Let cool. Using a serrated knife, cut the kernels from the cobs.

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Serrated Knife

Arrange the salmon fillets skin side down on a work surface. Using the tip of a sharp knife, make five 1/2-inch-deep slits crosswise in the flesh of each fillet. Stuff 1 slice of ginger into each slit, then thread each fillet lengthwise with a short skewer.

Ingredients you will need

Salmon Fillets

Ginger

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Skewers

Knife

In a large, ovenproof, nonstick skillet, heat 1 tablespoon of the canola oil. Season the salmon fillets with salt and pepper and add the fillets to the skillet, skin side down. Cook over moderately high heat until the skin is lightly golden, about 3 minutes.

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Salt And Pepper

Salmon Fillets

Canola Oil

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Frying Pan

Transfer the skillet to the oven and roast the salmon for about 6 minutes, turning once halfway through, until the skin is very crisp and the fish is just cooked through.

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Salmon

Fish

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Frying Pan

Oven

In a large bowl, whisk the remaining 2 tablespoons of balsamic vinegar with the mustard and the honey. Gradually whisk the remaining 1/4 cup of canola oil into the dressing.

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Balsamic Vinegar

Canola Oil

Mustard

Honey

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Whisk

Bowl

Add the grilled corn kernels and watercress to the bowl and toss to coat.

Ingredients you will need

Corn Kernels

Watercress

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Bowl

Transfer the salad to plates and top with the skewered salmon.

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Salmon

Drizzle the fish and salad with the balsamic vinegar reduction and serve right away.

Ingredients you will need

Balsamic Vinegar

Reduction

Fish

Equipment

Ingredients

Servings:

118milliliters

balsamic vinegar 59milliliters

canola oil 2teaspoons

Dijon mustard 5smalls

ears of corn, shucked 1teaspoons

honey 28grams

20 (about of pickled ginger 4fillets

skin-on salmon fillets 40servings

Salt and freshly ground pepper 227grams

bunch (about of watercress, thick stems discarded

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.