Here’s a dish that is sure to impress — and that won’t take all day to make! This is one of our favorite ways to prepare salmon, and when I saw sweet corn on sale earlier in the week, I knew we’d be having this soon because it’s such a great pairing. My mom shared this recipe with me years ago, and it is one of two ways I always prepare salmon now. It is so good, and I am sure you’ll love it!

Asian Salmon and Sweet Corn with Shallots

For the Asian salmon you will need the following:

Ingredients

Fresh Atlantic salmon fillet, around 10 oz.
1 teaspoon minced garlic
2 tablespoons Dijon mustard
3 tablespoons soy sauce
6 tablespoons olive oil
Lemon, optional

Directions

For the marinade: Combine garlic, Dijon mustard, soy sauce, and olive oil, and mix well. Place salmon in a large resealable bag and pour marinade in bag. Marinate in the refrigerator for at least an hour. (I’ve done this part in the morning and left it in the fridge all day until I was ready to make dinner.)

When ready to bake, place salmon in oven-safe dish, reserving marinade. Bake at 350 degrees for 20-25 minutes, depending on the size of your fillet. It is done when it’s flaky. Bring reserved marinade to a boil & pour over cooked fillets. Top with a lemon wedge if you’d like.

* Note: For food safety, be sure to bring your reserved marinade to a complete boil. If concerned about reusing the marinade, you can make up an extra batch to use that hasn’t been in contact with the raw fish.

Now the side dish

For the sweet corn with shallots you will need the following ingredients:

Ingredients

4 ears of sweet corn
1 shallot, diced
3 tablespoons butter
3 tablespoons olive oil
1/2 teaspoon minced garlic
1/2 teaspoon salt

Directions

Cut corn kernels off the cob. Melt butter in pan with olive oil, then saute garlic and shallot over medium heat until shallot is tender. Add corn and salt, then saute until corn is tender, about 15 minutes.

Enjoy!

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Asian Salmon

Here's a dish that is sure to impress -- and won't take all day to make! This is one of our favorite ways to prepare salmon.

Course dinner

Cuisine Seafood

Total Time 1 30

Servings

Author Rachel Singer

Ingredients

For the salmon:

Fresh Atlantic salmon fillet around 10 oz.
1 teaspoon minced garlic
2 tablespoons Dijon mustard
3 tablespoons soy sauce
6 tablespoons olive oil
Lemon optional

For the sweet corn with shallots:

4 ears of sweet corn
1 shallot diced
3 tablespoons butter
3 tablespoons olive oil
1/2 teaspoon minced garlic
1/2 teaspoon salt

Instructions

For the fish:

Make your marinade: Combine garlic, dijon mustard, soy sauce, and olive oil, then mix well.
Place salmon in a large resealable bag and pour marinade in bag; seal.
Marinate in refrigerator for at least an hour. (I've done this part in the morning and left it in the fridge all day until I was ready to make dinner.)
When ready to bake, place salmon in oven-safe dish, reserving marinade.
Bake for 20-25 minutes at 350, depending on the size of your fillet. It is done when it's flaky.
Bring reserved marinade to a boil & pour over cooked fillets.
Top with a lemon wedge if you'd like.
* Note: For food safety, be sure to bring your reserved marinade to a complete boil. If concerned about reusing the marinade, you can make up an extra batch to use that hasn't been in contact with the raw fish.

For the sweet corn with shallots:

Cut corn kernels off the cob.
Melt butter in pan with olive oil, then saute garlic and shallot over medium heat until shallot is tender.
Add corn and salt, then saute until corn is tender, about 15 minutes.