Salmon with Grilled Corn Salad

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