I’m always looking for quick and healthy dinner ideas during the summer. Here’s a great recipe from Food & Wine that really utilizes a premade ingredient, pickled ginger, in a way that saves so much time and adds so much flavor. I really love the use of the skewer too. It makes presentation really lovely.
1/2 cup plus 2 tablespoons balsamic vinegar
1/4 cup plus 2 tablespoons canola oil
5 small ears of corn, shucked
Four 6-ounce skin-on salmon fillets
20 small slices of pickled ginger (about 1 ounce)
Salt and freshly ground pepper
2 teaspoons Dijon mustard
1/2 teaspoon honey
1 bunch of watercress, thick stems discarded (about 8 ounces)
Preheat the oven to 375. Arrange the salmon fillets skin side down on a work surface. Using the tip of the knife only, make five 1/2-inch-deep slits crosswise in each fillet. Stuff 1 slice of ginger into each slit, then thread each fillet lengthwise with a short skewer.
Grill the corn over high heat, turning, until nicely charred all over, about 5 minutes. After it’s cool, use a serrated knife to cut the kernels from the cobs.
In a large, ovenproof, nonstick skillet, heat 1 tablespoon of the canola oil. Season the salmon fillets with salt and pepper and add the fillets to the skillet, skin side down. Cook over moderately high heat until the skin is lightly golden, about 3 minutes. Transfer the skillet to the oven and roast the salmon for about 6 minutes, until the skin is very crisp and the fish is just cooked through.
In a small saucepan, boil 1/2 cup of the balsamic vinegar until reduced to 3 tablespoons, about 5 minutes. Let the reduction cool, then stir in 1 tablespoon of the canola oil.
For the sauce, whisk the remaining 2 tablespoons of balsamic vinegar with mustard and honey. Whisk the remaining 1/4 cup of oil into the dressing. Add the grilled corn kernels and watercress to the bowl and toss to coat.
Transfer the salad to plates and top with the skewered salmon. Drizzle the fish and salad with the balsamic vinegar reduction and serve right away.