Name: California Wok-Hei Salmon with Charred Citrus & Summer Corn Salad
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 salmon fillets (about 5 oz each), skin-on, pin bones removed; 2 ears fresh corn, kernels sliced off; 1 cup cherry tomatoes, halved; 1 small English cucumber, diced; 1 small red onion, finely diced; 1 avocado, diced; 1/4 cup fresh cilantro, chopped; 1 orange, sliced into thick rounds; 1 lemon, sliced into thick rounds; 3 tbsp avocado oil (plus more for grill); 1 tbsp gluten-free tamari or coconut aminos; 1 tsp toasted sesame oil (for finishing); 1 tsp smoked paprika; 1/2 tsp ground cumin; Kosher salt and black pepper to taste; 1/2 tsp chili flakes (optional); 1 lime, juiced

California Wok-Hei Salmon with Charred Citrus & Summer Corn Salad

CrushedLemon1034

Inspired by the electric energy and unexpected drama of a viral concert moment, this California summer dinner delivers fireworks of flavor and intrigue. Salmon fillets are seared hot in a wok for a crispy skin and smoky 'wok hei' essence, recalling the intensity of a stadium crowd. Charred corn, tomatoes, and creamy avocado form a vibrant salad, while caramelized citrus slices add surprise and brightness—a nod to both the West Coast and the limelight. This dish is gluten-free, dairy-free, pescatarian, and perfect for sharing a story-worthy meal under the stars.

Ingredients

Instructions

Preheat a large wok (or cast iron skillet) over high heat until smoking. Pat salmon fillets very dry, season with salt, pepper, smoked paprika, and cumin. Drizzle with 1 tbsp avocado oil.
Add 1 tbsp avocado oil to the hot wok, swirl to coat. Place salmon fillets skin-side down. Sear without moving for 2-3 min until skin is crisp, then flip and cook 1-2 min more until just cooked through. Remove to a plate and tent to keep warm.
Wipe out the wok. Add remaining 1 tbsp avocado oil. Toss in corn kernels, red onion, and a pinch of salt. Stir-fry vigorously for 2-3 min until corn is lightly charred and onions are fragrant. Add cherry tomatoes and cook 1 min more. Remove from heat.
In a large bowl, combine charred corn mixture, cucumber, avocado, cilantro, and lime juice. Toss gently. Adjust salt and pepper to taste.
On a hot grill pan or over an open flame, char orange and lemon rounds until well caramelized, 1-2 min per side. Set aside.
To serve: Spoon summer corn salad onto plates. Top with crispy-skin salmon. Drizzle each fillet with a splash of tamari and finish with a few drops of toasted sesame oil. Garnish with charred citrus slices and sprinkle with chili flakes if desired.