Charred Corn and Asparagus Salad


Charred Corn and Asparagus Salad

Recipe type: Yield: 2 Prep time: Cook time: Total time:

A salmon recipe highlighting the earthy quality of the fish


2 cups corn (charred on grill, kernels removed)
1 cup asparagus (blanched, cut 1 inch bias)
½ cup red onion (sliced)
1 cup Sungold tomatoes (cut in ½)
¼ cup Dijon horseradish vinaigrette
Salt and pepper to taste


  1. Grill ears of corn until kernels are cooked through and well charred.
  2. Blanch asparagus in boiling water and immediately in ice water to stop cooking process.
  3. Combine all ingredients with Dijon horseradish vinaigrette and toss.
  4. Add salt and pepper to taste.
  5. Serve immediately.

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