Southern Style Salmon & Roasted Corn Salad
Proof that Southern fare doesn’t need to be fatty, this supper features roasted corn, Texas pecans, and spring greens.
Servings
Produce
Sweet Corn
3 1.5 Whole
Cherry Tomato
4 2 oz
Flamingo Pink Swiss Chard
5 2.5 oz
French Dandelion
2 1 oz
Red Onion (Organic)
.5 0.25 Whole
Spring mix (Organic)
2 1 oz
Protein & more
Atlantic Salmon fillets
1 0.5 lb
Pecans
1 0.5 oz
Louisiana Long Grain Rice
1 0.5 cup
Chevre
1.5 0.75 oz
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Garlic powder
1.5 0.75 teaspoon
Onion powder
1.5 0.75 teaspoon
Smoked paprika
1 0.5 teaspoon
Dried thyme
1 0.5 teaspoon
Cayenne powder
0.25 0.13 teaspoon
Lemony Vinaigrette
Olive oil
3 1.5 tablespoon
Lemon juice
2 1 tablespoon
Dijon mustard
1 0.5 teaspoon
Minced Garlic
1 0.5 Clove
Honey
1 0.5 tablespoon
Sea salt
1 0.5 Pinch
Black pepper
1 0.5 Pinch
Prep ahead (optional)
a. Remove stems from chard; chop leaves bite-sized. b. Chop dandelion greens and spring mix bite-sized. c. ¼” dice red onion. d. Slice cherry tomatoes in half.
Instructions
1
Roast corn:
a. Preheat oven to 450º. Prepare a baking sheet with nonstick spray.
b. Brush corn with olive oil. Place corn on baking sheet and roast until tender and just starting to brown, about 20 minutes.
c. Set aside to cool.
2
Cook the rice:
a. In a small saucepan over medium-high heat, bring 2 cups water (1 cup for 2-person portion) to a boil.
b. Add Louisiana long-grain rice, stir, and return to a boil. Cover, reduce heat to medium-low, and cook until tender, about 12-15 minutes.
c. Set aside until ready to serve.
3
Cook the salmon:
a. Season salmon with ½ tsp salt and Southern spice mix.
b. In a large sauté pan over medium-high heat, add 2 tsp olive oil. Add salmon top-side down and cook until a caramelized crust forms, about 3-4 minutes. Carefully flip and cook until opaque, another 6-8 minutes, depending on thickness of fillet.
c. Set aside to rest.
4
Assemble the salad:
a. Cut kernels off corn cobs by sliding a chef's knife down the cob. Add corn kernels to a large mixing bowl.
b. To the bowl, add red onion (¼” dice), cherry tomatoes (slice in half), spring mix (chop bite-sized), dandelion greens (chop bite-sized), and chard (remove stems, chop leaves bite-sized).
c. Add lemon vinaigrette and toss to coat.
5
Serve:
a. Divide salmon among plates. Serve rice and corn salad alongside. Garnish salad with pecans and chevre.
Chef's notes
We don’t typically recommend microwaving, but if you want to skip heating the oven to roast the corn, cover each cob with a wet paper towel and microwave for approximately 60 to 90 seconds. Let cool and cut kernels from the cob.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX