Seared salmon with corn & blueberry salsa…fresh, seasonal, and packed with hidden gems of bold flavor.
I adore really crispy salmon with a “just barely done” fleshy center. You really never want to overcook any protein, but salmon especially will become tough, chewy, and plain unattractive when cooked too long.
I strive for my salmon to be medium rare when I remove it from the pan (so about 120-125F internally). I’ll then cover it with foil and let it rest, just like you would a piece of meat. This allows the residual heat to continue to cook the salmon ever so slightly.
A luscious, buttery, mouthwatering piece of fish ready for a little acid, sweetness, and some heat. The corn & blueberry salsa packs in all three. I let shallots, red fresno peppers, blueberries, and corn marinate in white wine vinegar, olive oil, and herbs for about 30 minutes until all of the flavors meld together.
It’s the perfect topping and turns a regular piece of seared salmon into something seasonal and exciting.Print
Seared Salmon with Corn & Blueberry Salsa
a simple piece of seared salmon with a sweet, tangy corn & blueberry salsa
Corn & Blueberry Salsa
- 1 shallot, thinly shaved
- 2 red fresno peppers, thinly sliced
- 1 cup fresh blueberries
- 2 ears corn, kernels sliced off
- 2 tbsp white wine vinegar
- ½ cup extra virgin olive oil
- 1 tbsp chopped garlic chives (or regular chives)
- 1 tsp chopped tarragon
- ½ tsp kosher salt
- 4 salmon filets, skin-on (4–6 oz each)
- kosher salt, as needed
- safflower oil, as needed (or any other neutral oil)
- arugula, for serving
1. Combine the shaved shallots, red fresno peppers, blueberries, and corn kernels in a mixing bowl.
2. Stir in the vinegar and olive oil until fully incorporated.
3. Mix in the garlic chives, tarragon, and salt.
4. Let sit for about 30 minutes at room temperature to marinate.
1. Let the salmon sit out at room temperature for about 15 minutes. Season with a generous pinch of salt on both sides.
2. Heat a large sauté pan over medium heat. When the pan is hot, add enough oil to evenly coat the bottom.
3. When the oil is hot, place the salmon skin-side down into the pan. Cook for about 4-5 minutes, or until the skin is crisped.
4. Gently flip the salmon. Finish cooking the salmon for 3-4 minutes, or to 125F, for medium rare.
5. Transfer the salmon to a plate and let rest for 8 minutes.
6. Serve the salmon on a bed of arugula with the corn & blueberry salsa over top.
If you missed it…yesterday I shared these pork chops with nectarines & mustard sauce! It follows the same concept as this salmon dish – letting simple seasonal ingredients turn a piece of meat or fish into something special.