Spring Skuna Bay Salmon

By The Tap Room

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Spring Skuna Bay Salmon, The Tap Room Recipe


For the Salmon:

  1. Simply sear the salmon, skin side down first, with salt and pepper.
  2. Cook to your desired temperature; Medium rare is recommended.

For the roasted corn and legumes salad:

  1. Start with oven roasting the two corn in the husk at 350 degrees for approximately 20 minutes.
  2. Allow the corn to cool, then shuck and cut the corn from the cob.
  3. Next, in a medium sized mixing bowl, combine the corn, black eyed peas,1 cup of fava beans, yellow bell pepper, pickled Peruvian peppers, red onion, tomato, and one sprig of chopped basil.
  4. Season to taste with salt and pepper and dress with Calabrian chili vinaigrette.


Print recipe


  • 12 oz Skuna Bay Salmon, skin on (2 6 oz filets)
  • 2 corn on the cob
  • 1 yellow bell pepper, roasted, peeled, de- seeded, and small dice
  • 1/2 red onion, small dice
  • 1 cup black eyed peas, cooked
  • 2 cups fava beans, blanched
  • 1 Roma tomato, small dice
  • 8 oz pickled Peruvian peppers
  • 2 sprigs basil
  • 1 tablespoon crushed Calabrian chilis
  • 1 small shallot, minced
  • 1 cup extra virgin olive oil
  • 1/4 cup sherry vinegar
  • 1 lemon, zest, and juice
  • 1 orange, zest, and juice
  • 1 sprig tarragon
  • 1 sprig mint
  • 1 teaspoon Dijon mustard