Summer Corn Salsa with Pan-seared Salmon

This recipe from chef Chris Valdes is one of his favorites: "Not only is it perfect for summer time, but it is also quick and easy to make. The salsa has the perfect balance of acidity, sweetness, and crunch. Served with the salmon, it is the perfect combination!"

July 06, 2017


For the corn salsa:
Combine all the ingredients in a bowl. If the corn salsa needs more acidity, add more lime juice. If it needs more sweetness, add more honey. The key is to have a balance between the acidity and sweetness. Using the corn raw will give you a delicious light sweetness and added crunch.

For the salmon:

Season salmon to taste.
Heat a medium nonstick pan, drizzle with olive oil, and place the salmon skin side down. Cook for 3 minutes or until skin is crisp and golden brown. This will give a nice crisp to the salmon.
Flip the salmon filet and cook on the other side until fully cooked, about 4 minutes.
Serve with the Summer Corn Salsa and a lemon wedge.


Corn Salsa
  • 3 fresh corn on the cob, kernels removed from husk
  • 1 small red onion, diced
  • 1 jalapeƱo pepper, seeded and diced
  • 1 small red pepper, seeded and diced
  • 1/4 fresh chopped cilantro
  • 2 limes, juiced
  • 2 tablespoons fresh honey
  • Salt and pepper to taste
Pan-seared Salmon
  • 2 fresh salmon filets
  • Salt, pepper and dill to taste
  • Olive oil for drizzle
Build your own subscription bundle.
Pick 3 regions for $60