SLOW-ROASTED SALMON WITH MEXICAN CREAMED CORN
Buttery and tender salmon gets paired with an irresistible side inspired by Mexican esquites-the popular street food of roasted corn tossed with lime, chiles and cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 275 degrees F. Mix 2 tablespoons butter, the garlic, lime zest, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Coat a rimmed baking sheet with cooking spray. Place the salmon skin-side down on the prepared baking sheet and spread the lime butter evenly over the top. Bake until the salmon is just cooked through, 20 to 25 minutes.
- Meanwhile, melt the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the shallots and cook, stirring, until soft and translucent, 3 minutes. Add the tomatillos and cook until slightly soft, about 4 minutes. Add the corn and chile pepper. Cook, stirring often, until warmed through, about 6 minutes.
- Remove the skillet from the heat and stir in the crema, cilantro and half of the lime juice; season with salt, pepper and more lime juice. Cut the salmon into 4 pieces and serve with the creamed corn.
Nutrition Facts : Calories 460 calorie, Fat 23 grams, SaturatedFat 9 grams, Cholesterol 125 milligrams, Sodium 350 milligrams, Carbohydrate 23 grams, Fiber 3 grams, Protein 41 grams
MEXICAN SALMON SALAD
Mix salmon, tortillas, lettuce, cherry tomatoes and sweetcorn to make this speedy supper for two. It's packed with nutrients including omega 3 and vitamin C
Provided by Elena Silcock
Categories Dinner, Lunch, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/fan 180C/gas 6. Cut the tortillas into triangles using scissors, toss in 1 tbsp of the oil and the ground coriander, season, then tip onto a lined baking sheet. Bake for 8-10 mins, turning halfway, until crisp. Set aside to cool. Heat the grill to high.
- Mix the yogurt with the smoked paprika and some seasoning, then spoon the yogurt mixture over the salmon. Place fillets on the same baking sheet, lined with parchment, and put under the grill for 8-10 mins until the fish is blackening in places, and flakes into big chunks.
- While the salmon is cooking, whisk the remaining olive oil with the lime zest and juice to make a dressing, season, then toss the remaining salad ingredients in the dressing. Tip onto a plate, top with the salmon chunks and tortilla chips and serve.
Nutrition Facts : Calories 739 calories, Fat 39 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 18 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 1.2 milligram of sodium
MEXICAN GRILLED SALMON
Lime juice adds a little spark to a pesto-like mixture that coats salmon fillets. I prepare this recipe all year long.-Rosalind Pope, Greensboro, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place the first five ingredients in a food processor; cover and process until finely chopped. Add the lime juice, sugar, tomato sauce and lime zest; cover and process until blended., Transfer to a large bowl. Add the salmon; turn to coat. Cover and refrigerate for 30 minutes., Drain and discard marinade. Lightly oil the grill rack. Place salmon skin side down; grill, covered, over medium heat for 10-14 minutes or until fish flakes easily with a fork. Serve with salsa and lime slices if desired.
Nutrition Facts : Calories 330 calories, Fat 19g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 182mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 34g protein.
GRILLED SALMON TACOS WITH CHIPOTLE LIME YOGURT
Grill healthy fish with chipotle spice then serve with cabbage salad, coriander and chilli in soft tortillas
Provided by Jennifer Joyce
Categories Main course
Time 25m
Number Of Ingredients 13
Steps:
- Rub the garlic salt, paprika, sugar and some seasoning into the flesh of the salmon fillet. Heat grill to high.
- Mix the yogurt, chipotle paste or hot sauce and lime juice together in a bowl with some seasoning, and set aside. Place the salmon on a baking tray lined with foil and grill, skin-side down, for 7-8 mins until cooked through. Remove from the grill and carefully peel off and discard the skin.
- Flake the salmon into large chunks and serve with the warmed tortillas, chipotle yogurt, shredded cabbage, coriander, jalapeños and lime wedges. Add a shake of hot sauce, if you like it spicy.
Nutrition Facts : Calories 297 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 1.5 milligram of sodium
MEXICAN GRILLED SALMON
Provided by Six Sisters Stuff
Yield 4
Number Of Ingredients 10
Steps:
- Preheat grill to medium heat.
- In a medium small bowl, whisk together chili powder, cumin, paprika, onion powder, garlic salt, salt, pepper, olive oil and juice from one lime.
- Brush salmon pieces with the spiced mixture
- Place on grill and flip every three minutes until the center of the fish is flaky and cooked all the way through.
- Continue basting the fish with the spice mixture with every flip of the fish.
Nutrition Facts : Servingsize 1 serving, Calories 3023 kcal, Fat 181 g, SaturatedFat 51 g, Cholesterol 792 mg, Sodium 1990 mg, Carbohydrate 7 g, Sugar 3 g, Protein 317 mg
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