Wednesday, October 12, 2011

Chili Roasted Salmon with cilantro cream sauce

I posted a pic on facebook of some salmon that I made the other night, and had quite a few people message me, asking for the recipe. So rather than send the recipe out, over and over, I thought I would just do a blog post about it. You'll have to forgive my picture, it's just a camera phone pic. But if it looks this good in a crappy phone pic, imagine how good it looks in person. 

Chili roasted salmon with cilantro cream

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

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. In a medium bowl, 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. Season salmon and corn with salt and black pepper to taste and roast 8 to 10 minutes, until fish is just cooked through and vegetables are tender.
4. Mix together sour cream, cilantro, and remaining lime juice. Season with salt to taste. Spoon corn onto plates and add salmon. Drizzle cream over fish.

Nutrition facts per serving: 444 calories, 33g protein, 22g carbohydrate, 25g fat (5.9g saturated), 3g fiber

*I did make a small change. Where it says to "Drizzle corn mixture with remaining salmon marinade",  I did do that. However, I also made up another batch of the salmon marinade and tossed the veggies with it. We really like the marinade, and just using the leftovers wasn't quite enough for us.


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