This recipe has been a favorite at our house for a long time. We used to make it all the time, and then, we had Ellie. She liked some of the components, but is not a fan of fish or lettuce. So, I forgot about it for around a year until Keegan mentioned it again. As you can imagine, I had to pull my recipe from the blog to remember exactly what was in it. To say my food photography has improved is a bit is an understatement.
So, I thought it might be time to update the recipe on the ol’ blog. I wouldn’t want you to be discouraged from making it, because the photos aren’t great. So, in the process of putting it together last night, I made a few small changes (toasting the corn and trying out red wine vinegar), but virtually left it alone.
Let my story be a cautionary tale to you. Make it soon, and then, don’t forget about it for a year like we did.
2 cups or more baby salad greens
1/2 c. of canned black beans, drained and rinsed
1 avocado, diced
2 tbsp. crumbled feta
1/2 c. frozen corn
1/2 tbsp. champagne or red wine vinegar
1 tbsp. extra virgin olive oil
2 salmon filets
Sprinkle of crushed red pepper flake
Salt and pepper, to taste
In a large bowl, add salt and pepper to your greens. Heat a small pan over medium high heat. Add the corn and season with salt and pepper. Toast until lightly browned. Remove from the heat and let it cool. Then, add the black beans, feta and corn to your salad bowl. Next, add the diced avocado and a squeeze of lime. Bury it under the greens.
Heat a medium size pan over medium high heat. Season each salmon filet with salt and pepper on both sides. When hot, add the extra virgin olive oil. Then, place the filets in the hot oil. Cook for around 5 minutes until golden brown. Flip it and cook for another minute or two. Lower the heat and sprinkle on the crushed red pepper flake and a bit of lemon zest (1 tsp or so). Swirl the oil around it a bit. Cover with foil and cook for a minute or so more, until it’s cooked as fully as you like. Then, remove them to a plate and let them rest.
Last, add the 1/2 tbsp. of the vinegar and 1 tbsp. of the extra virgin olive oil to the greens and veggies. Toss to combine. Then, flake each piece of salmon with a fork and top each salad with it.