Harvest Salmon Salads

  • 1 tsp. olive oil
  • 1 (8 oz.) boneless, skinless salmon fillet
  • ½ tsp. seasoning salt or seasoning blend of your choice
  • Corn kernels removed from 1 cob of corn
  • 1 ½ c. hearty greens - Egyptian spinach, regular spinach, kale, etc.
  • ½ cucumber, quartered and sliced
  • 2 c. mixed tomatoes, cut into bite-sized pieces
  • 2 T. chopped chives
  • A splash of balsamic or similarly sweet vinegar or fresh lemon or lime juice
  • Salt and pepper, to taste

Heat the olive oil over medium-high heat in a nonstick skillet. Rub the salmon generously with the seasoning salt or blend of your choice and sauté the salmon until cooked through - about 4 minutes per side. Remove to a plate and keep warm.

Add the corn and greens to the skillet (no need to keep the stove burner on - the residual heat in the pan will be enough); toss well and mix until the corn is bright yellow and the greens are a bit wilted. Remove to a large serving bowl. Tear the warm salmon into bite-sized pieces and add them to the bowl as well.

Add the remaining ingredients (cucumber through salt and pepper) and toss well to combine. Taste and adjust seasoning before serving.

  • Yields: 2-3 servings
  • Preparation Time: 30 minutes
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