🍽 Bite of the Week features Fresh Atlantic Salmon Fillets (skin on)

👇🏻 Here’s a market fresh meal idea:

Ingredients:

For the Salmon:

– 4 Fresh Atlantic Salmon fillets (skin on)

– 1½ tbsp olive oil

– 1½ tbsp Cajun seasoning

– Salt, to taste

– Lemon wedges (for serving)

For the Corn Salad:

– 2 cups corn kernels (fresh, canned, or thawed frozen)

– 1 cup cherry tomatoes, halved

– ½ red onion, finely chopped

– ½ red bell pepper, diced

– ¼ cup chopped fresh cilantro

– Juice of 1 lime

– 1 tbsp olive oil

– Salt & pepper, to taste

For the Lime Crema:

– ½ cup sour cream or plain Greek yogurt

– Zest and juice of 1 lime

– 1 tsp honey (optional)

– Pinch of salt

Directions:

Prep the Salmon:

1. Pat the salmon fillets dry with paper towels.

2. Rub the flesh side (not the skin) with olive oil, then coat generously with Cajun seasoning and a pinch of salt.

3. Cook the Salmon:

4. Heat a skillet over medium-high heat (cast iron works great).

5. Place the salmon fillets skin-side down first and cook for 4–5 minutes until the skin is crispy.

6. Flip and cook the other side for 2–3 minutes or until salmon is cooked through and flakes easily with a fork. Remove from heat and set aside.

Make the Corn Salad:

1. In a bowl, mix together the corn, cherry tomatoes, red onion, bell pepper, and cilantro.

2. Drizzle with olive oil and lime juice. Season with salt and pepper to taste. Toss and set aside.

Make the Lime Crema:

In a small bowl, whisk together sour cream, lime zest, lime juice, honey (if using), and salt until smooth.

Serve:

Plate the salmon over a bed of corn salad. Drizzle with lime crema and garnish with extra cilantro and lime wedges.

🚨 Fresh Atlantic Salmon Fillets (skin on) are ON SALE at Schinkels’ Meat Market in Essex until June 12th!

✨ See more recipes at schinkels.com ✨