Crispy Salmon with Corn, Blackberry & Shishito Salad
Looking for a delicious and healthy meal that’s full of flavor and nutrients? This Crispy Salmon with Corn, Blackberry & Shishito Salad is the perfect dish to try. The crispy salmon provides a rich source of omega-3 fatty acids, which are essential for heart health, while the vibrant salad ingredients—corn, blackberries, and shishito peppers—offer a mix of fiber, antioxidants, and vitamins. Not only is this dish packed with health benefits, but it also combines a wonderful array of textures and flavors, making it an ideal meal for any day of the week. This dish is perfect for anyone following a low-carb, gluten-free, or heart-healthy diet. Plus, it’s a great way to enjoy fresh summer produce while maintaining a light and nutritious meal.
Total Time: 30 Minutes
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Serves: 2-3 servings
Ingredients for Crispy Salmon with Corn, Blackberry & Shishito Salad
For the Salmon:
- 2 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon smoked paprika (optional)
- 1 tablespoon fresh lemon juice
For the Salad:
- 1 cup fresh corn kernels (or frozen, thawed)
- 1 cup blackberries, fresh or frozen
- 1/2 cup shishito peppers (fresh, stems removed)
- 1/2 red onion, thinly sliced
- 2 cups mixed greens (such as arugula, spinach, and baby kale)
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper, to taste
How to Make Crispy Salmon with Corn, Blackberry & Shishito Salad
- Prepare the Salmon: Pat the salmon fillets dry with a paper towel. Season each side of the salmon fillets with salt, pepper, and smoked paprika (if using). Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Once the oil is hot, place the salmon fillets skin-side down in the skillet. Cook for 4-5 minutes, or until the skin is crispy and golden. Flip the fillets and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. Once cooked, remove the salmon from the skillet and drizzle with fresh lemon juice.
- Cook the Shishito Peppers and Corn: In the same skillet, add the shishito peppers and cook over medium heat for 2-3 minutes until they begin to blister. Remove the peppers and set them aside. Add the corn kernels to the skillet and sauté for 2-3 minutes until they are lightly charred and warm.
- Prepare the Salad: In a large mixing bowl, combine the mixed greens, blackberries, and red onion. Add the sautéed corn and shishito peppers to the bowl, then drizzle with olive oil and balsamic vinegar. Toss everything together gently until the salad is well coated. Season with salt and pepper to taste.
- Assemble the Dish: Divide the salad among plates and top each with a crispy salmon fillet. Serve immediately for a fresh, light, and flavorful meal.
Tips for the Best Crispy Salmon and Salad
- Crisping the Salmon: To achieve the perfect crispy skin on your salmon, make sure the skin is dry before cooking. You can also press down gently on the fillet with a spatula when it first hits the pan to prevent the skin from curling.
- Shishito Peppers: Shishito peppers are mild, but occasionally one can be quite spicy! If you’re concerned about the heat, you can remove the seeds from the peppers after cooking. They’re not spicy when eaten raw, so feel free to adjust the amount to your liking.
- Corn: Fresh corn is best when it’s in season, but if it’s unavailable, frozen corn works well as an alternative. For a more flavorful twist, try grilling the corn before adding it to the salad for a smoky flavor.
- Balsamic Vinegar: The balsamic vinegar in this recipe balances the sweetness of the blackberries and corn, but you can substitute it with a lemon vinaigrette or apple cider vinegar for a different flavor profile.
Customization and Variations
This Crispy Salmon with Corn, Blackberry & Shishito Salad is versatile and can be easily customized to fit your tastes. If you prefer a vegetarian version, swap the salmon for grilled tofu or tempeh for a protein-packed alternative. You can also add extra vegetables like cherry tomatoes, cucumbers, or avocado for added texture and flavor.
For a low-carb variation, skip the corn and increase the amount of greens or add cauliflower rice instead. You could also add a handful of nuts, like slivered almonds or walnuts, for some extra crunch and healthy fats.
Feel free to make small ingredient adjustments based on your personal preferences or dietary needs. This dish is adaptable and can be tailored to suit a variety of diets and tastes!
Serving Suggestions
This dish is great on its own as a light lunch or dinner. However, it also pairs wonderfully with roasted sweet potatoes or a side of quinoa if you’re looking to add some extra carbohydrates for a heartier meal. The freshness of the blackberries and the crispy salmon make for a delightful combination, perfect for a summer evening or any time you want a healthy, flavorful meal that doesn’t sacrifice taste.
Enjoy this dish as a part of your healthy eating plan, and feel free to adjust ingredients to suit your specific taste preferences!
