Rubbed Salmon Arugula Corn Salad
 
 
Serves: 4
Ingredients
  • Rub:
  • 1-1/2 tablespoons brown sugar
  • 1 teaspoon lemon zest
  • ½ teaspoon kosher salt
  • ½ teaspoon paprika
  • ¼ teaspoon dried thyme leaves or ¾ teaspoon chopped fresh
  • Fresh ground black pepper, to taste
  • 4 fresh salmon fillets with skin on, 5 to 6 ounces each
  • Salad:
  • 8 cups arugula leaves (about 4 ounces)
  • 2 ears of corn
  • 1 cup cherry tomatoes
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
Instructions
  1. Stir together brown sugar, lemon zest, salt, paprika, thyme and pepper. Rub on flesh side of salmon fillets and allow sitting 15 minutes and up to 30 minutes.
  2. Preheat grill to medium heat (corn can also be cooked under the broiler). Remove outer husk from corn. Grill corn until lightly charred and kernels are cooked, turning a few times during grilling, about 10 minutes. Remove from grill and allow sitting until cool enough to handle; slice kernels off cob (see note for slicing kernels off cob).
  3. Flesh side down, put salmon on the grill (see note for cooking salmon in a skillet) and cook 3 to 4 minutes; turn and cook until flesh is just cooked through (about 10 minutes total cooking time per inch of thickness of fillet.) Remove salmon from the grill; run a metal spatula or knife between the skin and flesh to remove the skin; discard skin.
  4. Toss arugula, corn and tomatoes with olive oil and lemon juice; season with salt and pepper. Arrange salad on plates with salmon.
Notes
To cut corn kernels off the cob: hold the corn vertically and anchor one end on the counter. Slice from halfway down to the tip then turn and repeat this process with the other end.


To cook salmon in a skillet: Heat 1 to 2 tablespoons olive oil in a large skillet over medium heat. Flesh side down, add salmon fillets and cook 3 to 4 minutes; turn and cook just until salmon is cooked through (about 10 minutes total cooking time per inch of thickness of fillet.) Remove salmon from skillet; run a metal spatula or knife between the skin and flesh to remove the skin.
Recipe by A Year at the Table at http://ayearatthetable.com/rubbed-salmon-arugula-corn-salad/