CHILE RUBBED SALMON WITH TOASTED CORN VINAIGRETTE
This Chile Rubbed Salmon with Toasted Corn Vinaigrette is full of spicy flavor!
Provided by Pam Greer
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Preheat grill to medium high.
- Combine the chile powder, cumin, brown sugar and cinnamon in a small bowl. Brush the salmon with the olive oil and spread 1 tablespoon of the rub on one side and season with salt and pepper. Grill rub side down for about 2 to 3 minutes, turn over and grill for about 3-4 more minutes.
- To make the toasted corn vinaigrette, first blanch the corn in a pot of boiling water for about 5 minutes. Then place on the grill, turning often, until slightly charred, about 2 minutes. Remove from the grill and use a knife to scrape the kernels off into a bowl. Whisk together the lime juice, honey and jalapeno. Slowly whisk in the olive oil . Pour over the corn, season with salt and pepper, add the onions and cilantro and toss to combine.
- Serve each salmon filet topped with some of the corn vinaigrette.
Nutrition Facts : Calories 171 kcal, Carbohydrate 13 g, Fat 13 g, SaturatedFat 1 g, Sodium 6 mg, Sugar 10 g, ServingSize 1 serving
CHILI-RUBBED SALMON WITH ZUCCHINI AND SAUTEED CORN
You can use any salsa you like: mild, medium, or hot. For the best flavor, buy the fresh variety sold in the refrigerator section of grocery stores.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Heat broiler; set rack 4 inches from heat. Rub salmon all over with salt and pepper. Arrange on a rimmed baking sheet; sprinkle top of fillets with 1 teaspoon chili powder. Arrange zucchini around salmon; sprinkle with remaining teaspoon chili powder, and season with salt and pepper.
- Broil until fish is opaque throughout and zucchini is tender, 8 to 10 minutes.
- Meanwhile, in a large skillet, heat oil over high heat. Add corn and garlic; cook, tossing, until corn is tender and beginning to brown, about 5 minutes. Remove from heat. Stir in scallions and salsa; season generously with salt and pepper. To serve, place fillets on plates, and serve with zucchini and half the corn. Reserve other half of the corn for next day. Garnish with lime wedges, if desired.
Nutrition Facts : Calories 377 g, Fat 15 g, Fiber 4 g, Protein 38 g
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