Blistered Corn and Salmon Salad

1. Prep the ingredients: halve and pit the peach, cut into 1/2 in slices. Pick the cilantro leaves from the stems and discard the stems. Thinly slice the scallions.
2. Blister the corn: heat 1 teaspoon olive oil in large pan over high heat. Add the corn and cook, rotating every 1-2 minutes, until charred. Season with salt and pepper and set aside.
3. Char the peaches: in the same pan, heat another 1 teaspoon olive oil over high heat. Add the peach slices and cook 1-2 minutes per side, until charred. Season with salt and pepper and set aside.
4. Cook the salmon: in the same pan, heat another 1 teaspoon olive oil over medium heat. Season the salmon on all sides with salt and pepper. Add to the pan and cook 3-4 minutes per side, until golden brown and opaque in the center. Set the salmon aside, then add the scallions to the same pan and cook, tossing, 1-2 minutes, until soft. Set aside.
5. Make the vinaigrette: in a large bowl, whisk together 1 tablespoon white wine vinegar, 1 1/2 tablespoons olive oil, 1/4 teaspoon coriander, 1/2 teaspoon cumin, and a pinch of salt and pepper.
6. Using a fork, flake the salmon into large bite-size pieces. Cut the corn kernels off the cob.
7. Toss the salmon, arugula, feta, scallions, peaches, and corn into the vinaigrette. Garnish with cilantro leaves.

Recipe from HelloFresh