Salmon salad makes for a filling and healthy dinner that will make your family happy year-round.
8 small red potatoes, washed and sliced in half
1 cup frozen corn, thawed
1 head tender lettuce, (Boston or butter), washed and chopped
6 or 7 plum tomatoes, washed, trimmed and sliced in half lengthwise
2 fillets of salmon
glug olive oil
juice from half a lemon
Boil or steam potatoes until tender. Drain and put aside to cool.
Pour frozen corn into a bowl and allow to thaw as you’re working on other elements.
Wash, dry and chop the lettuce into ribbons.
Turn oven broiler onto 450 degrees.
Rinse fish and pat it dry with paper towel before coating in a light slick of olive oil and lemon juice, and a sprinkle of salt and pepper. Put fish on a baking sheet. Shake the corn around the salmon on the sheet. Place on the highest rack of the oven. Watch it fairly closely; it will only take between 5 and 10 minutes. The salmon flesh will be opaque and the corn will start to char. Pull the rack or sheet out of the oven and use a fork to break into the salmon to check that it’s cooked through. Allow to cool either to warm or room temperature.
Slice the avocado in half lengthwise and remove the pit. Score the flesh of the avocado into squares with a regular table knife and run it under the flesh to flick out all the squares.
Wash, trim and slice the tomatoes lengthwise.
Lay down a bed of the chopped lettuce on a large platter. Arrange the potatoes, avocado and tomatoes evenly across the lettuce.
Once the salmon has cooled at least a bit, gently peel off the skin. Break it into bite size pieces with your hands. Arrange on the salad. Shake the charred corn over top.
To make the dressing put all the ingredients into a jar and shake. Either dress the salad or just serve it on the side so everyone can do it themselves.