This Is My Favorite Way to Eat Salmon Right Now

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This Is My Favorite Way to Eat Salmon Right Now
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This simple salad would be good with literally any protein, but especially salmon.

Ingredients are friendlier than we give them credit for. Just about any combination of seasonal vegetables and fruits makes a good salad. And pairing that salad with just about any protein, from flaky fish to meaty pork chops, makes a good dinner.Here are three ingredients in season right now: shishito peppers, corn, and blackberries. Shishitos are mild or spicy, depending on the pepper. Corn is sweet and snappy. And blackberries are tart and jammy.

Let’s start from the top. The shishitos want to be cooked, so we’ll char them in a cast-iron skillet until they go from taut to tender. And you know what else is super good charred? Corn. So we’ll char some of that, too. But not all of it, because raw corn, still juicy from the cob, is ridiculously delicious.

Bet you're wondering how to get rid of all that corn silk, right? Just use a small, clean brush—such as a vegetable brush or toothbrush—to gently scrub it goodbye.You could cook the blackberries—say, sauté with some oil and salt—and maybe when you take this recipe for a spin around the block, you will. I opted to leave them raw, with the chubbier ones halved, so their juices can add to the dressing, and the tinier ones whole, so they can burst between your teeth.

Now comes the part where I tell you that this salad was destined for salmon. Because salmon can be pan-seared in the same skillet where you just charred the shishitos and corn. And its buttery flavor is a rich contrast to the spicy peppers and sweet berries and corn. And since you used lime for the salad dressing, you can use more lime to squeeze on top of the fish.

And all of this is true. But what’s also true is that this salad would be lovely with swordfish, tuna, or shrimp. Or grilled pork chops or baked chicken thighs. And, beyond the happy ingredient combination, that’s really the best part.

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