By The Canadian Living Test Kitchen
74 people added this to their Recipe Box
This recipe makes 4 servings
Summer is not summer without corn on or off the cob. Here's a new way to enjoy it – in a salad with a hint-of-heat jalapeño dressing and some crispy glazed salmon.
4 salmon fillets , (about 6 oz/175 g each)
1/4 tsp cracked peppercorns
Corn and Sugar Snap Pea Salad:
4 corn cobs
1 cup sugar snap peas
1/2 cup frozen peas , thawed
1/2 cup chopped sweet onions
3 tbsp vegetable oil
2 tbsp lime juice
1 tbsp minced jalapeño peppers
1/4 tsp salt
1/4 tsp pepper
1/4 tsp granulated sugar
1/4 cup shredded fresh mint
n small saucepan, bring vinegar to boil; boil until syrupy and reduced to 3 tbsp (50 mL), about 6 minutes. Let cool.
Corn and Sugar Snap Pea Salad: In large saucepan of boiling water, cover and cook corn until kernels are tender, about 8 minutes; remove with tongs and chill in cold water. Drain well.
In same saucepan, blanch sugar snap peas until tender-crisp, about 2 minutes. Drain and chill in cold water; drain again. Cut sugar snap peas crosswise into thirds; place in large bowl. Slice kernels off cobs and add to bowl along with thawed peas and onion.
In small jar with tight-fitting lid, shake together oil, lime juice, jalapeño pepper, salt, pepper and sugar. (Make-ahead: Set reduced vinegar, dressing and vegetables aside for up to 6 hours.) Pour dressing over salad. Add mint; toss to combine.
Line rimmed baking sheet with foil; grease foil. Place salmon, skin side down, on foil. Divide reduced vinegar between 2 small bowls; brush 1 over salmon. Sprinkle with peppercorns. Broil 6 inches (15 cm) from heat until browned and fish flakes easily when tested, about 6 minutes.
Arrange salad on plates. Top each with salmon; brush with remaining reduced vinegar.
Source : Canadian Living Magazine: August 2005