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Roasted Salmon with Jalapeno-Caper Vinaigrette + Side Corn, Tomato Salad


*These recipes were inspired by and adapted from Bon Appetite and David Lebovitz. 


Ingredients for Salmon: 

  • 4 tablespoons jalapeno olive oil, divided
  • salt & freshly ground pepper to taste 
  • 4 6-oz. skinless salmon fillets
  • 1 rjalapeño, thinly sliced into rings (remove seeds to reduce heat)
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons drained capers

Ingredients for Corn, Tomato, Avocado & Basil Salad: 

  • 2-3 ears of fresh corn
  • 2 cups of cherry tomatoes 
  • 1 avocado
  • 1/2 cucumber, peeled and seeded
  • 1 cup chopped fresh basil 
  • 2 tablespoons red wine vinegar
  • 4 teaspoons Dijon mustard
  • 1-2 small shallots, peeled and minced 
  • 1 teaspoon sea or kosher salt
  • Freshly ground black pepper
  • Dress with Italian White Truffle Oil and Traditional Balsamic Vinegarette  

Directions for Salmon: 

  • Preheat oven to 400°
  • Rub salmon with 1 Tbsp. jalapeno oil; season with salt and pepper.
  • Roast until salmon is opaque throughout, 10–15 minutes.
  • Meanwhile, combine chile, vinegar, and a pinch of salt in a small bowl for 10 minutes or until chiles have softened. 
  • Mix in capers and remaining 1 Tbsp. oil; season with salt and pepper

Directions for Salad: 

  • Remove corn from the cob
  • Slice the cherry tomatoes in half
  • Dice the avocados into cubes and cut the cucumber into similar sized cubes
  • Put the corn kernels, tomatoes, avocado, cucumber, and basil into a serving bowl and season with freshly ground black pepper.
  • In a small bowl, whisk together the Italian truffle oil, mustard, shallots, salt, and traditional balsamic vinegar.
  • Pour the vinaigrette dressing over the salad and gently mix together. 


Photos by Leslie Carvitto 

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