Chili Roasted Salmon with Cilantro Cream

Post date: May 20, 2015 8:39:44 PM

Serves 4

Ingredients

4 Tbs. fresh lime juice

4 garlic cloves, smashed

2 tsp. chili powder

2 tsp. ground cumin

3 tsp. olive oil

4 (5 oz.) skinless salmon fillets

1 ½ cups frozen corn kernels, thawed

1 red bell pepper, thinly sliced

1 poblano pepper, thinly sliced

½ small red onion, thinly sliced

Coarse salt & freshly ground black pepper

1/3 cup light sour cream

2 Tbs. fresh cilantro, chopped

Directions

Preheat the oven to 425° F. Mist 2 large baking sheets with cooking spray. In a small baking dish, mix together 2 Tbs. lime juice with garlic, chili powder, cumin, and 1 tsp. olive oil. Add salmon to marinade and turn to coat. Salmon can sit in the marinade for 30 min or several hours in the refrigerator if desired. In a medium bowl, toss corn, bell pepper, poblano pepper, and onion with remaining 2 tsp. olive oil. Transfer corn mixture to one of the baking sheets; spread into a single layer. 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. Mix together sour cream, cilantro, and remaining lime juice. Season with salt & pepper to taste. Spoon corn onto plates and add salmon. Drizzle cream over fish to serve.