Isn’t it the coolest feeling when you just toss some everyday ingredients, even leftovers, and end with something delicious? This happened to me with this salad. I used leftover salmon and with its tomatoes, corn and cucumber has made a really great summer lunch.
Salmon, corn & tomato salad
For 1 person
Olive oil – ⅓ cup
White vinegar – 1 ½ TBSP
Fresh lime juice – squeezed of half lime
Fine sea salt – ½ Tsp
Cilantro or Basil leaves – 1 or 2 TBSP Sweet corn – ¼ cup
Cucumber, chopped in small pieces – ¼ cup
Campari or cherry tomatoes – 1 or 2 cut in fourths or halves
Red bell peppers, finely cubed – ¼ cup
Red onion, finely sliced – 3 or 4 rings
Grilled, baked or sautéed salmon fillet, in pieces – 3 to 4 oz
In a bowl combine the olive oil, vinegar, lime juice, salt, and herbs with a fork or whisker. Mix in the corn, cucumbers, tomatoes, red bell peppers and red onions. Add the salmon and combine everything. You can serve immediately or let it sit for 5 minutes before eating to let the ingredients marinate a little bit.