Summer is not summer without corn on or off the cob. Here's a new way to enjoy it – in a salad with a hint-of-heat jalapeño dressing and some crispy glazed salmon.
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2005
Corn and Sugar Snap Pea Salad:
Methodn small saucepan, bring vinegar to boil; boil until syrupy and reduced to 3 tbsp (50 mL), about 6 minutes. Let cool.
Corn and Sugar Snap Pea Salad: In large saucepan of boiling water, cover and cook corn until kernels are tender, about 8 minutes; remove with tongs and chill in cold water. Drain well.
In same saucepan, blanch sugar snap peas until tender-crisp, about 2 minutes. Drain and chill in cold water; drain again. Cut sugar snap peas crosswise into thirds; place in large bowl. Slice kernels off cobs and add to bowl along with thawed peas and onion.
In small jar with tight-fitting lid, shake together oil, lime juice, jalapeño pepper, salt, pepper and sugar. (Make-ahead: Set reduced vinegar, dressing and vegetables aside for up to 6 hours.) Pour dressing over salad. Add mint; toss to combine.
Line rimmed baking sheet with foil; grease foil. Place salmon, skin side down, on foil. Divide reduced vinegar between 2 small bowls; brush 1 over salmon. Sprinkle with peppercorns. Broil 6 inches (15 cm) from heat until browned and fish flakes easily when tested, about 6 minutes.
Arrange salad on plates. Top each with salmon; brush with remaining reduced vinegar.
Nutritional facts Per serving: about
- Sodium 656 mg
- Protein 33 g
- Calories 558.0
- Total fat 27 g
- Cholesterol 74 mg
- Saturated fat 4 g
- Total carbohydrate 52 g
- Iron 17.0
- Folate 62.0
- Calcium 4.0
- Vitamin A 11.0
- Vitamin C 52.0