• sec
  • hour
  • min
  • Meal Type: Lunch, Dinner
  • Course: Entrée
  • Serving: 3-5
  • Total Prep Time: 75m

King Salmon with Sweet Corn and Cherry Tomato Salsa, Patatas Bravas, and Guajillo Chile Vinaigrette

Ingredients

Guajillo Chile Vinaigrette

  • 2 tablespoons honey
  • 2 tablespoons fresh lime juice
  • 2 tablespoons guajillo chiles, very thinly sliced
  • 1/2 clove garlic, finely chopped
  • 2 tablespoons canola oil
  • Salt and freshly ground black pepper, to taste

Patatas Bravas

  • 2 large Yukon gold potatoes, peeled, and boiled for 2-3 minutes. Let rest in the water for 10 minutes, then drain, dry, and cool.
  • 2 tablespoons vegetable or canola oil
  • Salt to taste

Corn and Cherry Tomato Salsa

  • 3 ears sweet corn, shucked
  • 1 pint mixed cherry tomatoes, stemmed, and threaded onto wooden skewers that have been pre-soaked in cold water for two hours
  • 2 large tomatillos (purple, if possible)
  • 1/2 large Walla Walla onion Salt and pepper to taste
  • 1/2 bunch of cilantro, chopped
  • 2 tablespoons fresh lime juice
  • 2 tablespoons canola oil

For the salmon

  • Four, six-ounce pieces of King salmon, scaled, with skin on
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons canola oil, more as needed

Cooking Directions

Guajillo Chile Vinaigrette

  1. In a small pan over low heat, combine the honey, remaining 2 tablespoons of lime juice, and guajillo chile. Simmer over low heat until chiles are soft, and add the garlic. Stir in 2 tablespoons of canola oil, remove from heat, adjust seasoning to taste, and set aside.

Patatas Bravas

  1. Preheat oven to 350 degrees. Cut each potato into 8 wedges, and add to heavy, oven-proof pan or baking sheet. Add canola oil and salt, and toss potatoes to coat. Roast until potatoes are golden brown. Set aside.

Corn and Cherry Tomato Salsa

  1. Season shucked corn, tomato skewers, tomatillos and the half onion with salt and pepper, and grill on high heat until nicely charred and tender. In a large bowl, remove kernels from corn. Dice remaining vegetables, and add to bowl. Add cilantro, lime juice and canola oil. Gently combine ingredients, adjust seasoning to taste, and set aside.

For the salmon

  1. Preheat the oven to 425 degrees. Season salmon on both sides with salt and pepper. Heat a large, ovenproof (non-stick, if possible, but be aware most non-stick pans are not made for oven use) pan over high heat. Add 2 tablespoons of canola oil, heat, and place the salmon skin-side down in pan. Cook for about 10 seconds, then place pan in the oven for 8-10 minutes, or until salmon is medium-rare.
  2. To serve, place four potato wedges on each of four plates. Lay salmon on top of potatoes, and top each piece with salsa. Around the base of each plate, spoon a bit of vinaigrette. Serve immediately.

Recipe submitted by

Chester Gerl, Matt's in the Market, Edible Seattle magazine

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