Chef Paul's Fresh Corn Salad with Grilled Salmon

Celebrated each year during the month of March, National Nutrition Month focuses on the importance of making informed food choices and developing sound eating and physical activity habits.  Here at Kingsway Community our residents enjoy healthful and delicious food all year long.  Enjoy one of Chef Paul’s most popular, and healthy, recipes:

Fresh Corn Salad with Grilled Salmon

Ingredients for 2 Servings

2 salmon fillets  (8 oz.)

1 tbsp. olive oil

2 ears raw corn, cut off cobb

1 oz. scallion, sliced thin

3 oz. cucumber, small diced

1 oz. carrot small diced

1 oz. orange pepper, small diced

12 grape tomatoes, halved

6 leaves parsley

4 leaves basil, cut into long thin strips (chiffonade)

1 cup arugula

2 oz. apple cider dressing                                            


Toss cut corn, cucumber, scallion, carrot, pepper, tomato, parsley, basil, arugula with apple cider dressing.  Mix very well. Season the salmon fillets with olive oil, salt and pepper.  Grill fillets on hot grill, until cooked to your liking.  Remove from grill and let rest.  Plate salmon and top with corn salad, adjust greens and corn around, making sure color of salad is very even.  Fluff salad up making it look very tall and light.        

Senior Health & Wellbeing