Corn, blackberries, and shishito peppers may sound like odd bedfellows, but they team up to create a summery salad you’ll want to eat with everything from salmon to pork. GET THE RECIPE ►► https://f52.co/2MAxfun
Prep time: 25 minutes
Cook time: 25 minutes
Serves: 2
Ingredients:
2 ears corn, shucked
Kosher salt, to taste
Freshly ground black pepper, to taste
4 ounces shishito peppers
2 (½-pound) salmon fillets
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lime juice, plus more to taste
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lime juice
2 lime cheeks, for serving
6 ounces blackberries
6 teaspoons canola oil, divided
Kosher salt, to taste
4 ounces shishito peppers
2 (½-pound) salmon fillets
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lime juice
2 lime cheeks, for serving
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