Ingredients
4 five-oz. pieces wild salmon
1 1/2 tsp. coriander
1 1/2 tsp. brown sugar
1 1/2 tsp. chili powder
kosher salt
6 tbsp. extra-virgin olive oil, divided
1/2 shallot, thinly sliced
3 tbsp. red wine vinegar
3 ears of corn, kernels removed
1/2 pt. red grape tomatoes, halved
1/2 pt. yellow table tomatoes, halved
1 1/2 avocados, diced
1/4 c. finely chopped fresh cilantro
Freshly ground black pepper
Preparation
Step 1Preheat oven to 400°. Arrange salmon skin-side down on plate.Step 2In a small bowl, whisk together coriander, brown sugar, and chili powder and season with salt. Rub mixture into salmon. Step 3Place shallots and red wine vinegar in small bowl and let sit. In large bowl, stir together corn, tomatoes, avocados, and cilantro.Step 4Heat 3 tablespoons olive oil in large non-stick ovenproof skillet over medium-high heat until nearly smoking. Sear salmon fillets skin-side up 2 minutes. Flip, then transfer skillet to oven and cook 3 minutes more or until salmon is just cooked through.Step 5Add red wine vinegar and shallots to corn mixture, along with remaining 3 tablespoons olive oil. Season with salt and pepper.
