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Salmon, Cabbage and Corn Salad

This recipe was a true KendellKreations, it is all about feel, so feel free to add or subtract from this list of ingredients or follow it to the same experience I had. Whatever you do, make it and enjoy it!
Author Kendell

Ingredients

For the salmon:

  • 1, 6 oz Salmon fillet per person
  • Kosher Salt
  • Black Pepper

For the cabbage:

  • 1 head Green Cabbage
  • Olive Oil
  • Kosher Salt
  • Black Pepper
  • Chili Lime Seasoning trader joes or tajin

For the corn salad:

  • 4 ears Sweet Corn on the Cob
  • Olive Oil
  • Kosher Salt
  • Black Pepper
  • 1/2 Red Onion diced
  • 1/2 C Roasted Red Bell Pepper diced
  • 1/4 C Hot Banana Peppers minced
  • 1/2 C Green Onions sliced
  • 1 Lime juiced

Instructions

For the salmon:

  • 30 minutes before cooking, season each salmon fillet on the top with a generous pinch of salt and pepper.
  • Heat a cast-iron skillet over medium heat until HOT, when the pan begins to smoke or a drop of water sizzles and dissipates quickly.
  • Place the salmon seasoned side down in the hot pan and cook until it naturally releases from the pan, about 4-5 minutes on that side.
  • When browned evenly on the first side, gently flip the salmon and cook 2-3 more minutes depending on thickness and you see the sides of the fish turn opaque.
  • Remove from the pan and rest until ready to serve.

For the cabbage:

  • Preheat the oven or toaster oven to 425˚F.
  • After you season the salmon, slice the cabbage into steaks and lay out on a sheet pan. Drizzle with olive oil and season generously with salt, pepper, and chili lime seasoning.
  • Roast in the hot oven until browned and caramelized, about 25 minutes.

For the corn salad:

  • Set a 4qt pot of water to boil on the stove. When it reaches a boil, salt the water with about 2 T of salt, add the corn to the pot and boil for 5 minutes.
  • Remove the corn from the water and drizzle a little olive oil over them and season with salt and pepper.
  • Preheat your grill and place the corn on the grill, rotating until lightly blackened in spots all around. Remove and let cool until they can be handled.
  • While the corn is grilling, dice the onion’s, bell and banana peppers, and add them to a bowl.
  • Using a serrated knife, strip the corn from the cob and add it to the bowl.
  • Squeeze the lime over the ingredients with a drizzle of olive oil and some salt and pepper. Taste and adjust the seasoning as needed.
  • Serve the meal with 1-2 cabbage steaks on the bottom of the plate, top with a salmon fillet, and serve the corn salad spread across the top. Enjoy!

Notes

This recipe also meal preps well, make a couple extra servings and pack them up for lunches for the work week.