Charred Corn and Salmon Salad with Peaches and Cumin-Coriander Vinaigrette

This vibrant salad brings together the sweetness of charred corn and peaches with tender, flaky salmon. The smoky, earthy notes of cumin and coriander in the vinaigrette tie everything together beautifully.

Perfect for a quick weeknight dinner or a light lunch, this dish is naturally gluten-free and packed with fresh flavors. The stovetop charring technique gives you that grilled taste without firing up the barbecue.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit CornView ingredient guideLike ingredientDislike ingredient

1 unit PeachView ingredient guideLike ingredientDislike ingredient

1 bunch CilantroView ingredient guideLike ingredientDislike ingredient

2 unit Skin-on SalmonView ingredient guideLike ingredientDislike ingredient

1 ounce Feta CheeseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon CorianderView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

2 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2.5 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the ingredients: Halve and pit the peach, then cut into ½-inch slices. Pick the cilantro leaves from the stems. Thinly slice the scallions.
2. Blister the corn: Heat 1 teaspoon olive oil in a large pan over high heat. Add the corn and cook, rotating every 1-2 minutes, until charred on all sides. Season with salt and pepper, then set aside.
3. Char the peaches: In the same pan, heat another 1 teaspoon olive oil over high heat. Add the peach slices and cook for 1-2 minutes per side until charred. Season with salt and pepper, then set aside.
4. Cook the salmon: In the same pan, heat another 1 teaspoon olive oil over medium heat. Season the salmon fillets with salt and pepper. Add to the pan and cook for 3-4 minutes per side, until golden brown and opaque in the center. Set aside. Add the sliced scallions to the pan and cook, tossing, for 1-2 minutes until softened. Set aside.
5. Make the vinaigrette: In a large bowl, whisk together 1 tablespoon white wine vinegar, 1½ tablespoons olive oil, ¼ teaspoon ground coriander, ½ teaspoon ground cumin and a pinch of salt and pepper.
6. Flake the salmon into large bite-sized pieces using a fork. Cut the corn kernels off the cob.
7. Add the flaked salmon, arugula, crumbled feta, cooked scallions, charred peaches and corn kernels to the bowl with the vinaigrette. Toss gently to combine. Garnish with the cilantro leaves and serve immediately.

Recipe Tips

FAQ

Can I use frozen corn instead of fresh?

Yes, thawed frozen corn works well. Pat it dry before blistering to get a good char.

Can I grill the corn and peaches instead?

Absolutely! This recipe is perfect for grilling. Grill the corn and peaches over medium-high heat until charred, then proceed with the rest of the recipe.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. The arugula may wilt, so it’s best enjoyed fresh.