Chili Roasted Salmon with Cilantro Cream Yumminess

So, I'm going to be getting tortured at the dentist tomorrow. Remember that post about my sucky teeth? Well, I'll be making my dentist richer tomorrow.

While my latest craft project is still drying, I'm going to share something I made a couple of nights ago. Talk about yummy! And it looked super fancy, and was super easy. Remember when I talked about Operation: Better Wife? Part of that is trying out new recipes. Hubby's absolute favorite thing is when I try new recipes, instead of my normal 2 week rotation of meals.

I found this recipe in a magazine called Taste of Home. My grandmother got me a subscription to it for Christmas one year. At first, I wasn't sure about a recipe magazine (I'm not the biggest fan of cooking) but now I (and hubby) LOVE it, so she renews my subscription every year. 

Chili Roasted Salmon with Cilantro Cream

Ingredients

    •    4 tbsp Fresh Lime Juice
    •    4 Garlic Cloves
    •    2 tsp Chili Powder
    •    2 tsp Ground Cumin
    •    3 tsp Olive Oil
    •    4 5oz skinless Salmon Fillets
    •    1 1/2 cups Frozen Whole Kernel Corn (thawed)
    •    1 medium Red Bell Pepper, thinly sliced
    •    1 Poblano Pepper, thinly sliced
    •    1/2 medium Red Onion (whole) thinly sliced
    •    1/3 cup Light Sour Cream
    •    2 tbsp Cilantro  

Directions
1. Preheat Oven to 425. Mist 2 large baking sheets with cooking spray. In a small baking dish, mix together 2 Tbsp lime juice with garlic, chili powder, cumin, and 1 tsp Olive oil. Add salmon, turn to coat, let sit.


2. In a medium bowl, toss corn, peppers and onion with 2 tsp of olive oil. Transfer to one of the baking sheets and spread in a single layer.


3. Remove salmon from marinade and arrange on second baking sheet. Drizzle corn mixture with remaining salmon marinade. Season salmon and corn with salt and black pepper to taste and roast 8-10 minutes until fish is just cooked through and vegetables are tender.


4. Mix together sour creme, cilantro and remaining lime juice. Season with salt to taste. Spoon corn onto plates and add salmon. Drizzle creme over fish.

*Edit*
-I didn't have a red onion (so much for reading the ingredient list before I went shopping) so I used a white onion and it was fine.
-I also used a can of corn, instead of frozen corn.
-I also had to cook my salmon almost twice as long.
-I also put the veggies on low broil for the last couple of minutes.
-Oh, and I didn't use fresh lime juice. I just used that green bottle of lime juice you can get for a buck.

So you're looking at a super easy meal. My magazine says it's 444 calories per serving.

Hubby LOVED it. So go me!




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