I made this a little while ago, when fresh corn was at it’s peak. It’s probably too late for fresh corn, but where I live right now the abundance of tomatoes, new potatoes and basil makes this a perfect option. Just use frozen corn in place of the fresh and you are good to go.
As I said on Monday, I am ready for fall and this dish is another perfect transition. With it’s tomatoes and basil vinaigrette it has one foot in summer, but the potatoes and the corn give it more of fall-ish flair to me. Potatoes and corn make me think of chowder and chowder makes me think of boots and boot makes me think of sweaters and sweaters…sorry got distracted, lost myself in a heady rush of fall.
So, yes. Make this now.
You can find the recipe at BBC Good Food – Salmon with New Potato and Corn Salad with Basil Vinaigrette. One note – I didn’t grill my salmon, I broiled it – for about 4-6 minutes. Easy.
This will be my entry for Foodie Friday at the every so lovely Rattlebridge Farm.
This will be my entry for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.
By Pam Greer