2 Cups red potatoes cut into 1/2 inch cubes & cooked al dente
3 corn on the cob ears, cooked
1 Medium English cucumber cut to 1/2 inch cubes
1 Pint of cherry tomatoes, cut in half
8 oz of cooked salmon
2 Tbsp fresh dill
2.5 Tbsp fresh lemon juice
2 tsp Dijon mustard
2 Tbsp maple sugar
7 Tbsp virgin olive oil
1/8 tsp cayenne pepper [optional to avoid a kick]
Sea salt and ground pepper to taste
Start a large pot of water over medium high heat. When the water reaches a boil add the cubed potatoes, cook for about 7 minutes.
Remove potatoes from water keeping water for cooking the corn ears.
Cool down potatoes by running under cold water then add to the serving dish.
In the reserved pot of water add the corn cooking over medium high heat for 10 – 15 minutes. Remove pot from heat, drain water and add cold water to cool corn.
Cut Cukes, tomatoes and chop fresh dill then add to the serving dish.
Pull corn on the cob ears from the cold water and pat dry.
Pull out your bundt pan; stick the corn on the cob in the center hole to stabilize the cob ear.
Holding the top of the ear take a sharp knife and run down the side of the cob removing all the corn kernels directly into the bundt pan. Cool, huh!
Add all the corn from the bundt pan to the serving dish.
Pull apart cooked cold salmon into flakes and add to all veggies in the serving dish; toss gently.
In a small bowl blend lemon juice, mustard, sea salt, ground pepper, cayenne pepper and maple syrup.
Blending mixture with a whisk while slowly adding olive oil to make an emulsion.
Drizzle liquid over Salmon Summer Salad. Taste for additional seasoning.
Chill in refrigerator for one hour before serving.