Salmon with Grilled Corn Salad
Fresh, vibrant, and packed with flavor, this Salmon with Grilled Corn Salad features Morey’s salmon served over microgreens with grilled corn, heirloom tomatoes, watermelon radish, mint, and pomegranate seeds. A drizzle of olive oil and fresh lemon juice brings this wholesome seafood salad together for an easy lunch or dinner.
- Serving Size: 2
- Prep Time: 15 minutes
- Cook Time: 15 - 20 minutes
Preparation Instructions
1. Bake thawed salmon filets in a 375 degree oven according to package directions, about 15-18 minutes. Allow salmon to cool.
2. To assemble salad: divide microgreens between two bowls. Top with corn kernels, sliced tomatoes, sliced watermelon radish and mint leaves.
3. Place salmon in the center of the bowl, and top with pomegranate seeds.
4. Drizzle with olive oil and a squeeze of lemon and freshly ground pepper.
Ingredients
- 1 pack (2 filets total) of Morey’s Steakhouse Wild Salmon
- 2 cups microgreens
- 2 grilled ears of corn, kernels removed from cob
- 2 heirloom tomato, sliced
- 1 watermelon radish, thinly sliced
- ½ cup Mint leaves for garnish
- Pomegranate seeds for garnish
- ½ lemon
- Drizzle of olive oil
- Freshly ground pepper to taste
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