Spicy Salmon Salad With Charred Corn And Cilantro Drizzle

• FOR THE DRESSING:
• 1/4 cups Cilantro Leaves
• 1/4 cups Parsley Leaves
• 1 whole Scallion, Cut Into Chunks
• 2 Limes, Zest And Juice
• 1/4 cups Olive Oil
• 2 Tablespoons Water
• 1/2 teaspoons Salt
• FOR THE SALAD:
• 1 Tablespoon Olive Oil
• 1 cup Corn Kernels
• 1 whole Tomato, Diced
• 8 cups Salad Greens, Plus Any Veggies You'd Like On Top
• FOR THE SALMON:
• 1-1/3 pound Salmon Filet, Cut Into 4 Pieces
• 1 teaspoon Salt
• 1 teaspoon Chili Powder
• 1/2 teaspoons Smoked Paprika

1. Combine all of the dressing ingredients in a small food processor or blender until smooth. Taste and add water to thin if needed or add extra salt for flavor. Set aside.
2. Preheat a large ovenproof skillet to medium-high heat and heat the broiler to high. Add the oil into the skillet. When the oil is very hot, add the corn kernels and char for 3 minutes until slightly dark at the edges. Remove from the skillet to cool and combine with the diced tomatoes.
3. Into the same skillet, add the salmon skin-side down, and sprinkle with the salt, chili powder, and smoked paprika. Cook the salmon for about 4 minutes until the skin is crispy and the salmon begins to cook up the sides, then transfer the skillet to the oven to finish by broiling the fish for 3 minutes until the spices are slightly golden.
4. Arrange the salad greens, salmon, and corn mixture on plates. Drizzle with the cilantro dressing and serve.

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Taken from tastykitchen.com/recipes/salads/spicy-salmon-salad-with-charred-corn-and-cilantro-drizzle/ (may not work)