| Cuisine: Mexican | Type: Main Course | Serves: 2 |
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Source:
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Better Homes and Gardens |
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Attributes:
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Book, Quick and Easy, Healthy |
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Comments:
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Another favorite summer meal when tomatoes and corn are fresh at the farmer's market. Although frozen corn and store-bought cherry tomatoes will also work. |
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Serving Suggestions:
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Ingredients:
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1 one-pound fresh or frozen salmon fillet, skinned if desired 1/2 tsp. salt 1/2 tsp. ground black pepper 2 cups halved grape or cherry tomatoes 2 cups frozen or fresh whole kernel corn 2 tsp. olive oil 1 tsp. chili powder 1/2 tsp. ground cumin 1/2 tsp. finely shredded lime peel 1 tbs. lime juice 1 tsp. honey 1/4 cup finely chopped red onion 2 tbs. snipped fresh cilantro Fresh cilantro leaves for garnish |
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Instructions:
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1. Thaw salmon, if frozen. Rinse fish and pat dry with paper towels. 2. Preheat oven to 400°F. Line a 15x10x1-inch baking pan with foil, then coat the foil with nonstick cooking spray. Place salmon in the prepared pan. Sprinkle salmon with 1/4 teaspoon each of the salt and pepper. 3. In a medium bowl, combine tomatoes, corn, olive oil, chili powder, cumin, and the remaining salt and pepper. Toss to coat. Spread the tomato mixture around the salmon in the pan. Roast, uncovered, for 15 to 18 minutes or until salmon flakes easily when tested with a fork. 4. Meanwhile, in a small bowl, stir together lime zest, lime juice, and honey. 5. Using two large pancake turners, transfer the salmon to a platter. Brush salmon with the honey mixture. Add onion and snipped cilantro to the tomatoes in the pan, stirring gently to combine. Top salmon with the tomato mixture and cilantro leaves. Serve. |
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Related recipes:
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None |
2016-03-08