Pan-Seared King Salmon with Roasted Corn & Tomato Salad

Our friend Liz, owner and Chef at Eat Seattle is constantly creating amazing dishes in the kitchen. We are always so lucky to have her include our indi chocolate spice rubs in her recipes! From the corn and basil oil to the fresh and juicy tomatoes, this salmon recipe is the ultimate way to dine on a summer evening. For more information about the cooking classes and tours with Eat Seattle, follow this link here.

Salmon Ingredients

• 10 salmon filets (6-7 oz filets)
• 2 tbsp vegetable oil
• 1 tsp indi chocolate Pacific rub (per filet)
• pinch of salt

Instructions

1. Preheat oven to 325 degrees
2. Spread the rub and salt onto salmon
3. Heat oil over high heat in a skillet
4. Sear the salmon on both sides for 3 minutes
5. Cook for 5 minutes in the oven 

Caramelized Onion Ingredients

• 3 onions
• 1/2 stick of butter
• 1 tbsp white wine vinegar
• 1 tbsp sugar
• 1 tbsp salt
• 1 tsp herbs of provence

 Instructions

1. Cut the onions into slices
2. Melt the butter over medium high heat in a skillet
3. Add in the onions and stir them to coat evenly in butter
4. Cook until soft
5. Add the salt, sugar and white wine
6. Reduce heat and cook for 20-30 minutes stirring occasionally

Basil Oil Ingredients

• 1 cup fresh basil
• 1 tsp lemon juice
• salt & pepper

 Instructions

1. Add Basil, Lemon and seasoning to Food Processor
2. Blend until smooth

Roasted Corn & Tomato Salad Ingredients

• 6 ears of corn
• 2 pints cherry tomatoes
• salt & pepper

 Instructions

1. Preheat the oven to 375 degrees
2. Place corn and tomatoes on a foil lined baking sheet
3. Drizzle olive oil and season with salt & pepper
4. Roast for 25 minutes
5. Remove from oven and let cool
6. Cut the kernels off the cob and place them with tomatoes in a bowl
7. Toss with basil oil

Putting it all together

Serve the salmon on a bed of caramelized onions and the corn and tomato mixture. Garnish with basil chiffonade (basil folded and sliced in thin strips).

 

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