Cookwith

Name: California Citrus-Glazed Salmon with Summer Corn & Avocado Salad
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 salmon fillets (5-6 oz each), skin on; 2 tbsp olive oil, divided; 1 blood orange, zested and juiced (or navel orange); 1 lemon, zested and juiced; 1 tbsp honey; 1 tbsp Dijon mustard; 1 garlic clove, finely grated; 1/2 tsp sea salt, plus more to taste; Freshly ground black pepper; 2 ears sweet corn, husked; 1 cup cherry tomatoes, halved; 1 large ripe avocado, diced; 1/4 small red onion, thinly sliced; 1/4 cup fresh cilantro, chopped; 1/2 jalapeño, seeded and minced (optional); 1 tbsp red wine vinegar

California Citrus-Glazed Salmon with Summer Corn & Avocado Salad

CrushedLemon1034

Inspired by the vibrant colors and laid-back California summer vibe (with a wink to the drama of public spectacle!), this dish brings together zesty citrus-glazed salmon and a cool, crunchy salad of charred sweet corn, creamy avocado, and juicy tomatoes. The tangy glaze—balanced with a little honey and Dijon—cuts the richness of the salmon, while grilling the corn adds smoky depth. This plate is perfect for sharing with friends (or rivals!) and is as photogenic as it is delicious, making it a showstopper for any dinner table.

Ingredients

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
In a small bowl, whisk together orange zest and juice, lemon zest and juice, honey, Dijon mustard, garlic, 1 tbsp olive oil, 1/2 tsp sea salt, and a few grinds of black pepper. Set aside half of this glaze for serving.
Place salmon fillets skin-side down on the prepared baking sheet. Brush generously with half the citrus glaze. Let sit for 10 minutes to allow salt to penetrate (salt early!).
While salmon rests, heat a grill pan or large skillet over medium-high heat. Brush corn with a little olive oil and grill, turning, until lightly charred in spots, 7-8 minutes. Cool slightly, then cut kernels from cobs.
In a mixing bowl, toss corn kernels with cherry tomatoes, avocado, red onion, cilantro, jalapeño (if using), red wine vinegar, 1 tbsp olive oil, and salt and pepper to taste. Taste and adjust acid and seasoning as needed.
Roast salmon in the oven for 10-12 minutes, or until just cooked through and flakes easily. Brush with reserved glaze and let rest 2 minutes.
Plate each salmon fillet with a generous scoop of corn and avocado salad. Drizzle extra citrus glaze over top. Garnish with extra cilantro and a wedge of lemon, if desired.