Lime Ginger Soy Salmon with Fresh Corn Salsa and Yogurt Dill Potato Salad

Salmon

4 limes, zested and juiced

1 clove garlic finely minced

2 tablespoons grated fresh ginger root

½ cup soy sauce

4 skinless center cut farmed salmon portions

Extra virgin first cold pressed olive oil

Corn salsa

2 cups fresh corn kernels

4 ounces goat cheese

1 cup fresh cherry or grape tomatoes sliced in half

½ cup fresh cilantro rough chopped

2 scallions white and green sliced thin

4 limes, juiced

Potato salad

3 pounds small red potatoes

32 ounces plain yogurt

3 scallions, thinly sliced, both white and green parts

3 ribs celery, diced

½ cup fresh dill chopped finely

For the salmon marinade: In a medium bowl, whisk lime, zest, garlic, ginger and soy well. Pour into a large resealable plastic bag. Add salmon and let marinate for at least 4 hours. Turn at least twice.

For the salsa: Blanch corn in boiling water for 2 minutes. Cut kernels from the cob into a large bowl. Stir in the cilantro, scallion, tomatoes and lime juice. Let marinate in refrigerator for at least 4 hours. Crumble in goat cheese just before serving.

For the potato salad: Drain yogurt in cheese cloth, or in a fine mesh strainer lined in paper towels until all whey has been released. Yogurt will be thick. Return to refrigerator until potatoes have cooked.

Boil potatoes until fork tender. Drain, peel and cut into quarters. Place in large bowl with drained yogurt, dill, celery and scallions. Combine well but gently. Refrigerate until salmon is prepared.

To cook salmon: Remove from bag and pat dry. Put a 12-inch saute pan over medium to medium high heat and add enough olive oil to cover bottom. When oil starts to shimmer, add salmon and cook until a golden brown crust has formed on each side, about 5 minutes each. Remove from heat to a plate and cover with foil. The fish will continue cooking and will become very creamy and juicy. Let rest for at least 5 minutes.

To serve: Place a ½ cup salsa in center of plate. Place a salmon portion on top. Serve with potato salad and garnish salmon with lime wedges if desired.

Serves four.

About this recipe: This is my signature summer dish. It’s fresh, easy and so incredibly tasty! It can go from summer to winter by changing up the side dishes. But the salmon stays the same. Tender and creamy. This recipe has turned salmon haters into salmon lovers!

Cate Brusenbach