Salmon 🍣🔥 with Charred Corn Cucumber Salad & Rice
🐟 Salmon
* 2 salmon fillets
* 2 tbsp Ti Gou Lakay Flavor Base @tigoulakayofficial
* 1 tsp lime juice (optional)
* ½ tsp paprika
* ¼ tsp black pepper
* 1 tbsp butter
* 1 tsp oil
Pat salmon dry. Mix TGL, lime, paprika & pepper. Coat salmon and marinate 15–30 min. Sear in oil over medium-high heat for 3–4 min per side. Lower heat, add butter and baste the salmon with the buttery pan juices until glossy and caramelized. Then bake on 350 for 10 mins to assure inside is fully cooked.
🍚 Rice
Cook your preferred rice according to package directions.
🌽🥒 Salad
* 1 cup corn
* ½ cucumber, ribboned
* 8–10 small tomatoes, halved
* ½ avocado, cubed
* Parsley or cilantro
Char corn in a hot dry skillet for 4–6 min until browned. Add 1 tsp oil, salt, pepper & a little paprika. Let cool.
Dressing:
1½ tbsp lime juice + 1 tbsp olive oil + ½ tsp sugar + ¼ tsp garlic powder + black pepper + pinch of salt.
Toss cucumber, corn, tomatoes and onion with dressing. Fold in avocado last.
Plate with rice, salmon and salad. Finish with fresh lime and herbs. 🇭🇹🤎
I’ve made this salmon recipe several times and really enjoy how the Ti Gou Lakay Flavor Base enhances the fish with a subtle smoky and spicy depth that’s hard to get from other seasonings. The key I’ve found is to pat the salmon completely dry before marinating, so the flavors really stick and the salmon crisps up nicely when seared. For the charred corn cucumber salad, I use fresh sweet corn and make sure to char it well in a dry skillet. This gives a lovely smoky flavor that contrasts beautifully with the cool cucumber ribbons and creamy avocado. Folding the avocado in last prevents it from getting mushy. The dressing is super simple yet fresh, balancing lime’s tang with a hint of sweetness and garlic. I often tweak the sugar amount based on my mood—sometimes adding a little honey instead for a different twist. Cooking the rice as a base ties everything together nicely, soaking up the buttery pan juices from the salmon. I recommend using jasmine or basmati rice for a fragrant touch. This dish is not only delicious but also quick enough for weeknights and impressive enough to serve when guests come over. Finishing with fresh herbs and lime wedges really brightens the plate. If you’re exploring Caribbean or Haitian-inspired meals, this recipe is a great introduction, showcasing bold flavors with easy techniques that don’t require complicated ingredients. Plus, the use of the Ti Gou Lakay seasoning adds an authentic touch that’s hard to replicate otherwise.