Spanish Plancha Coho with Summer Corn Hash
A Spanish-inspired plancha-seared coho salmon dinner with smoky paprika potatoes, sweet June corn, blistered tomatoes, and peppers for a bright Pacific Northwest summer plate.
Ingredients
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Coho Salmon Fillet1 lb, cut into 2 portions $8.99
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Kroger® Sweet Corn on the Cob2 ears, kernels cut from cobs $2.99
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Private Selection™ Fresh Petite Cherry Snacking Tomatoes10 oz $2.99
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Fresh Red Hothouse Bell Pepper1 pepper, diced $1.67
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Private Selection® Petite Gold Gourmet Potatoes12 oz, halved or quartered if large $2.99
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Garlic2 cloves, minced $0.79
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Parsley2 tablespoons chopped $1.89
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Olive oil2 tablespoons, divided
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Smoked paprika1 teaspoon
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Ground cumin1/4 teaspoon
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Sherry vinegar or red wine vinegar1 tablespoon
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Kosher saltto taste
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Black pepperto taste
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Abacela Albarino750 ml $19.99
Instructions
- Prep the vegetables and fish: cut the corn kernels from the cobs, dice the bell pepper, halve the tomatoes, mince the garlic, chop the parsley, and pat the salmon very dry; season the salmon with salt, pepper, and 1/2 teaspoon smoked paprika.
- Place the potatoes in a skillet or saucepan, cover with salted water, bring to a boil, and cook 10–12 minutes until just tender; drain well and let steam-dry for 2 minutes.
- Heat a large cast-iron skillet or plancha-style griddle over medium-high heat with 1 tablespoon olive oil; add the potatoes cut-side down and cook 5–6 minutes until browned, then stir in the bell pepper, corn, garlic, remaining 1/2 teaspoon smoked paprika, cumin, salt, and pepper.
- Cook the vegetable hash 5–7 minutes, stirring occasionally, until the corn is lightly charred and the pepper softens; add the tomatoes and cook 2 minutes more until just blistered, then splash with vinegar and fold in half the parsley. Transfer to a plate and keep warm.
- Wipe the skillet if needed, add the remaining 1 tablespoon olive oil, and heat until shimmering; place salmon skin-side down if skin-on, pressing gently for the first 10 seconds, and sear 4–5 minutes until deeply browned.
- Flip the salmon and cook 2–4 minutes more, depending on thickness, until it flakes easily and reaches 125–130°F for medium or 145°F for fully cooked.
- Spoon the smoky corn, tomato, pepper, and potato hash onto two plates, top with the plancha-seared coho, sprinkle with remaining parsley, and finish with an extra tiny splash of vinegar if desired.
Total time: 45 minutes
Estimated cost: About $19–$22 using the listed sale ingredients, plus pantry staples
Health notes: Serves 2; about 650 calories per serving with high protein, moderate healthy fats, and hearty vegetable-forward carbs.
Drink pairing: Pair with a crisp Albariño or dry Rosé to match the salmon’s richness and the smoky-sweet vegetables.
Wine picks:
- Abacela Albarino $19.99 750 ml
- Chateau D'esclans Rock Angel Rose Wine $39.99 750 ml
Why it works: Abacela Albarino (crisp, saline-driven Albariño) echoes the dish’s Spanish inspiration and brightens the smoky, fatty coho—its high acidity and citrus/stony notes cut through the salmon and play nicely with sweet corn, blistered tomatoes and the vinegar finish. Chateau D'esclans Rock Angel Rosé (a richer Provençal rosé) is a bolder, more textured rosé that can stand up to smoked paprika and charred potatoes while offering red-fruit and savory herb notes that complement the peppers and parsley—an elevated, food-friendly alternative for a special dinner.