Pan-Seared Salmon with Corn and Poblano Salad
Pan-seared salmon paired with a flavorful corn and poblano salad. Perfect for summer, served with California Pinot Noir.
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Cooking tools:
- Kitchen scale
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Citrus press
- Spatula
- Measuring cup
- Measuring spoon
- Stove
- Paper towel
- Plate
Ingredients
- 2 large poblano or Anaheim chilies
- 2 ears yellow corn, husked
- 1 cup (40 g) very coarsely chopped cilantro
- ½ small red onion, chopped
- 2 tablespoons extra virgin olive oil
- Juice of 3 limes, or more to taste
- 1 large avocado, ripe but firm, diced
- 3 ounces (2/3 cup/85 g) coarsely crumbled queso fresco
- Kosher or sea salt
- 1 serrano chili, finely minced (optional)
- 4 six-ounce (175 g) skin-on salmon fillets
- 2 tablespoons olive oil
- Lime wedges for serving
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