Charred Corn and Asparagus Salad
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
- Grill ears of corn until kernels are cooked through and well charred.
- Blanch asparagus in boiling water and immediately in ice water to stop cooking process.
- Combine all ingredients with Dijon horseradish vinaigrette and toss.
- Add salt and pepper to taste.
- Serve immediately.