disclaimer: do not let the word habañero scare you away from this recipe.
let’s just say honey salmon just isn’t as catchy.
the honey is the foremost flavor + the dash of habañero tabasco sauce is simply used to give the dish a sassy kick. but if you’re still not lookin’ to take a trust walk on the wild side with the heat, then the habañero tabasco can very easily be substituted with the hot sauce of your dreams or even omitted!
this is also a wonderful starter recipe for those who are on the fence about salmon! the cooking method, baking, is fool-proof + you’ll want to eat the charred corn salad right out of the mixing bowl.
one tip i would hope you follow is to make sure you purchase a quality piece of salmon! better ingredients simply taste better! and that makes all the difference in a straightforward recipe like this one.
as i get ambitious in my kitchen, part of the process in learning to cook is being curious as to how i can improve a recipe as well as learning {googling} why! here are some tips i learned straight from the whole foods blog‘s mouth on why sustainable fish is better:
- salmon can be found in an array of colors – from pale pink to shades of orange to a deep rich red. you want to be sure to avoid any signs of browning + go for flesh that has a good bounce-back when depressed.
- king salmon, also called chinook, is the most sought-after due to it’s high oil content + full flavor. this species also has an abundance of omega-3s ensuring the most exquisite salmon dining experience!
- coho {silver salmon} is found later in the summer + it has a milder flavor. which is perfect for you nervous nellies!
- lastly, if you remember one thing, remember that sustainable is the best {should be the only} way – no matter the fish!
after all that salmon talk, let’s get down to the charred corn salad. this coming monday is the official kick-off to grilling season so light up those grills + show some corn who’s boss. the combination of the charred corn with the creamy cool avocado + the crisp green onions is just what summer ordered!
the charred corn salad really stands up on its own if you’re looking for a colorful dish to bring to a potluck with friends {serve with tortilla chip scoops + you’ve got a salsa} or just enjoy a heaping bowl of it under the shade of tree as a light lunch. maybe even through a dash of that tabasco habañero in the salad mix + you’ll officially be a registered badass!
- 2 6oz pieces of fresh salmon, skin on
- 3 tablespoons honey
- 1 lime, juiced
- ½ lime, zested
- 1 dash of tabasco habañero sauce {you can substitute this for any hot sauce you have on hand!}
- 1 tsp. light brown sugar
- dash of salt + grind of pepper
- 1 ear fresh white or yellow corn, shucked but left on the cob
- 1 large avocado, pitted + cubed
- 2 green onions, sliced
- ½ cup cilantro leaves, chopped
- ½ lime, juiced
- kosher salt + fresh ground pepper to taste
- preheat your oven to 450º
- whisk together the marinade of honey, tabasco, lime juice + brown sugar. set aside.
- lay your salmon filets, skin-side down, in a baking dish or foil-lined baking sheet with a rim.
- zest the lime over each salmon filet.
- pour ⅔ of the marinade over the salmon + bake for 12-15 minutes, or until easily flaked with a fork {depending on the thickness of your filets}
- once done cooking, you may choose to turn the broiler on high - KEEP AN EYE ON IT - to caramelize the marinade.
- remove from the oven + plate the salmon. pour the reserved marinade over the salmon.
- on a grill, indoor grill pan or gas stove burner, place the corn over the heat + rotate with tongs to char the corn on all sides.
- once corn is charred, cut the corn off the cob into a large mixing bowl + combine with the remaining ingredients. salt + pepper to taste.
- generously spoon the salad over the prepared salmon + enjoy!
no tabasco habañero in your fridge? don’t skip out on this recipe just for that reason! the extra heat it brings elevates the flavor from your usual tabasco suspects but by all means – throw in a dash {or three} of whatever you have on-hand! or.. if you’re a heat-loving hot-sauce-using human like me.. buy a tiny bottle of the tabasco habañero because you’ll love it + be happy to have it join your fridge party for other dishes!
this dish could easily be re-purposed into strictly the salad category! to give it more “salad body” – while the grill is on for your corn, char up some romaine lettuce + roughly chop! then after cooking the salmon, flake it apart + toss it with the grilled romaine + the charred corn salad ingredients! a handful of chopped blanched asparagus or diced red onion would also be wonderful additions, as would olive oil to taste to help the lime juice stretch as a “dressing”.
salmon is king in this recipe but if seafood aint your thing then replacing with a different protein like chicken would be worth trying! let me know in the comments if you swap something else in that works well!
this recipe is already set for 2 serving sizes. i would suggest cooking it as written + then simply dividing into 2 portions – 1 on the plate + 1 in a tupperware! cover + refrigerate the tupperware portion + you’ve got an easy second meal!
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