Corn Salad and Baked Thyme Salmon

Need a fresh salad idea for your summer menu? Try this corn salad I paired with baked thyme salmon:

For four:
Four ears of corn
Ten sprigs of asparagus
1/2 red onion
3 medium sized tomatoes
1 avocado
1 orange or yellow bell pepper
1/4 c. Lime juice
Handful of fresh herbs (I used chives, thyme, cilantro and parsley)
About ten balls of fresh coriander (or about 1/4 tsp dried)
4 tablespoons butter
Salt, pepper and tajin or chili powder to taste (for the corn)

Roll the corn cobs in the butter and coat with salt, pepper and tajin. Bake at 400 degrees Fahrenheit for 30 minutes. At the 20 minute mark, add the asparagus to the pan, being sure to coat it In some of the butter and spices as well. Remove the pan from the oven and let them cool. Meanwhile, chop all of the other ingredients finely and mix in a bowl with the lime juice. Smash the coriander with a knife and chop it up too.

Once the corn and asparagus are cool enough to touch, cut the kernels off of the cobs and add them to the salad. Chop the asparagus to about 1 inch pieces and add them too. Toss and top with whatever meat you like, or eat it on its own with a sprinkle of feta or goat cheese.

The salmon is just drizzled with a bit of avocado oil and baked at 350 for 25 minutes with salt, pepper and thyme sprigs. I topped it with a purple thyme flower.

Tuna Tostadas: an Easy Dinner Idea

This is not your regular tostada. This is a piled-high chip-full of perfection. Fish tostadas are something I’ve made a lot over the years and it is always a crowd pleaser. And it’s sooo easy… it’s basically nachos. This one has feta cheese and seared tuna with a drizzle of Cholula. Recipe below:

Makes four:

  1. About half a can of refried beans heated and stirred with a couple tablespoons of water
  2. Four tostada shells
  3. Half a white onion, chopped finely
  4. Two small tuna steaks
  5. Four oz crumbled feta cheese
  6. A few sprigs of thyme
  7. One small avocado, sliced

Spread the beans onto the tostada shells. Sprinkle the onions and feta on top. Add the sliced avocado. Sear your tuna in a separate pan with butter, salt and pepper, about 2 minutes on each side (according to instructions for your particular fish). While the tuna is searing, place the pan of tostadas in the broiler until they are warm and the cheese gets melty. Slice the tuna thinly and place on top of the rest of the ingredients. Add a sprinkle of thyme leaves (cilantro would be good here too) and drizzle with Cholula.

Corn Salad and Baked Thyme Salmon

Need a fresh salad idea for your summer menu? Try this corn salad I paired with baked thyme salmon:

For four:
Four ears of corn
Ten sprigs of asparagus
1/2 red onion
3 medium sized tomatoes
1 avocado
1 orange or yellow bell pepper
1/4 c. Lime juice
Handful of fresh herbs (I used chives, thyme, cilantro and parsley)
About ten balls of fresh coriander (or about 1/4 tsp dried)
4 tablespoons butter
Salt, pepper and tajin or chili powder to taste (for the corn)

Roll the corn cobs in the butter and coat with salt, pepper and tajin. Bake at 400 degrees Fahrenheit for 30 minutes. At the 20 minute mark, add the asparagus to the pan, being sure to coat it In some of the butter and spices as well. Remove the pan from the oven and let them cool. Meanwhile, chop all of the other ingredients finely and mix in a bowl with the lime juice. Smash the coriander with a knife and chop it up too.

Once the corn and asparagus are cool enough to touch, cut the kernels off of the cobs and add them to the salad. Chop the asparagus to about 1 inch pieces and add them too. Toss and top with whatever meat you like, or eat it on its own with a sprinkle of feta or goat cheese.

The salmon is just drizzled with a bit of avocado oil and baked at 350 for 25 minutes with salt, pepper and thyme sprigs. I topped it with a purple thyme flower.

Stuffed poblano peppers

These are easy, not too hot, and pair perfectly with any Mexican food leftovers you may need to use. We had some pinto beans that I wanted to use creatively and with some leftover pozole my mom made the night before that we served on the side of this. The combo was perfect.

I made enough for two of us to each have one half, and another half to fry an egg on in the morning. You could easily double or even triple this recipe for a larger family meal.

Ingredients:

  • Two medium sized poblano peppers
  • About a half to 3/4 cup of cooked pinto beans
  • Four tablespoons creme fraiche (sour cream will work)
  • About a half cup shredded goat cheese cheddar, plus some to toast on top
  • A handful of cilantro, chopped
  • Two green onions, chopped
  • About a cup of finely chopped fresh spinach
  • 1/4 tsp. sea salt
  • 1/4 tsp. cumin
  • 1/4 tsp. chili powder

Directions:

Preheat the oven to 400 degrees and prepare a baking sheet with parchment paper. Slice the poblanos in half lengthwise and remove the tops, seeds and pith. Lie them face up on the pan and bake for about ten minutes to soften.

While they cook, mix all of the other ingredients together. Pull the peppers out of the oven and divide the mixture evenly between them. Top with additional goat cheese cheddar, or other cheese of choice.

Bake for 18 minutes. Let stand about five minutes before serving.