A summery corn salad makes this seared salmon shine
Experienced cooks know that skin-on salmon fillets come with a bonus: added texture, by way of pan-crisped skin. In this recipe, you'll season that skin only with salt and do most of the cooking skin side down. That way, the seasoning blend on the fish won't burn and the flesh will cook evenly - and that delicious crisped side will be part of each bite.
Celery seed is typically called into play for coleslaws and potato salad; here, it adds a bit of a bitter punch of flavor.
The accompanying salad takes advantage of a vegetable we are seeing more and more of on the frozen aisle: charred or roasted corn. It's a timesaver and adds color as well as more corny flavor to the mix. I serve this salad with grilled fish and chicken all summer long. Feel free to add diced red pepper (fresh or roasted) or minced jalapeño.