Product used in this recipe: Triple Citrus & Pomegranate Dressing
Step 1: Combine 1 cup Terrapin Ridge Farms Pomegranate-Citrus Dressing, 1/4 cup maple syrup, and 2 grated garlic cloves in a large bowl. Add 1 lb. salmon that has been cut into three equal pieces and submerge in the marinade. Refrigerate for two hours, up to overnight. Make a spice rub by combining the following ingredients in a small bowl: 1 tsp. salt, 1 tsp. onion powder, 1 tsp. cumin, 1/2 tsp. chipotle chile powder, a few grinds black pepper, and the zest of one large lime.
Step 2: Then you're ready to cook the salmon, remove the fillets from marinade. Pat them dry and sprinkle each piece with 1/3 of the with the spice rub. Press the rub into the fillets and set aside while you make the blueberry-corn salsa.
Step 3: To make the blueberry-corn salsa, combine the following ingredients in a bowl: 1 cup corn kernels (thawed frozen kernels work great), 3/4 cup blueberries, 3/4 cup diced seeded tomato, 1/4 cup finely diced shallot, 2 sliced green onions (green portion only), 1 small finely chopped serrano pepper (seeds removed), the zest of one lime, 2 tbs. maple syrup, 2 tbs. of the Pomegranate-Citrus dressing, 1/2 tsp. salt, and a few grinds of black pepper.
Step 4: Add 2 tsp. olive oil to a large non-stick skillet. Heat it on med-high heat for five minutes. Add the salmon fillets, spice side down, and sear for 3-4 minutes. Flip over and cook for an additional 3-4 minutes...until the fish is opaque and just cooked through. Serve each piece on a plate with some of the blueberry-corn salsa spooned over the top.
