Thursday, August 2, 2012

Chili Roasted Salmon with Cilantro Cream


  • 4 tablespoons lime juice
  • 2 teaspoons chili powder
  • ½ small red onion, thinly sliced
  • 3 teaspoons olive oil
  • 1½ cups frozen corn kernels, thawed
  • 4 5-ounce skinless salmon fillets
  • 1 red bell pepper, thinly sliced
  • Salt
  • black pepper
  • ⅓ cup light sour cream
  • 1 poblano pepper, thinly sliced
  • 2 teaspoons ground cumin
  • 2 tablespoons chopped fresh cilantro
  • 4 smashed garlic
  • Nonstick cooking spray

  1. Preheat the oven to 425 degrees. Mist 2 large baking sheets with cooking spray. In a small baking dish, mix together 2 tablespoons lime juice with garlic, chili powder, cumin, and 1 teaspoon olive oil. Add salmon and turn to coat; let sit.
  2. Toss corn, bell pepper, poblano pepper, and onion with remaining 2 teaspoons olive oil. Transfer corn mixture to one of the baking sheets; spread into a single layer.
  3. Remove salmon from marinade and arrange on second baking sheet. Drizzle corn mixture with remaining salmon marinade. Add salt and black pepper to the salmon and corn to taste the roast 8 to 10 minutes.
  4. Mix together sour cream, cilantro, and remaining lime juice. Add salt. Spoon corn onto plates and add salmon. Drizzle cream over fish.

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