SUPER EASY CORN CRUSTED BAKED SALMON
Crunchy on the outside, and tender on the inside with just a hint of garlic, this easy to make dinner goes perfectly with a nice green salad and/or some roasted potatoes. Recipe adapted from one I found on the back of a frozen fish filet package some years ago. ***note*** You may substitute low fat caesar dressing if you are watching calories.
Provided by grumblebee
Categories Lunch/Snacks
Time 13m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Stir together cornmeal and seasonings in a shallow dish.
- In separate shallow dish, combine dressing and lemon juice.
- Dip each salmon fillet in Caesar mixture, then dip in cornmeal mixture to coat well on both sides.
- Place on a baking sheet (that has been sprayed with non-stick cooking spray) in single layer.
- Bake at 450 F for 6 to 8 minutes or until fillets flake easily with a fork. Depending on your oven, you may need more or less time. (so keep at eye on the fish).
- ***note*** If using frozen salmon filets, allow to thaw in refridgerator before continuing with recipe.
Nutrition Facts : Calories 226.8, Fat 10.6, SaturatedFat 1.6, Cholesterol 58.6, Sodium 488.4, Carbohydrate 8.7, Fiber 0.8, Sugar 0.3, Protein 23.4
GRILLED SALMON IN CORN HUSKS
Provided by Reed Hearon
Categories Fish Garlic Herb Backyard BBQ Salmon Corn Hot Pepper Summer Grill Grill/Barbecue
Yield Serves 2
Number Of Ingredients 15
Steps:
- To make the salmon:
- Prepare grill.
- Shuck corn, reserving largest outer husks (about 20 to 24) for wrapping salmon and tearing some remaining husks lengthwise into narrow strips for tying packages. Grill corn on a rack set 5 to 6 inches over glowing coals, turning it frequently, until browned (not blackened) all over, about 12 minutes, and cool to room temperature. Cut kernels from cobs (there will be about 1 3/4 cups) and in a bowl stir together with chipotle rub and butter until combined well.
- On a work surface arrange 5 to 6 large husks side by side, overlapping long sides. Arrange a salmon piece in the center with length parallel to long sides of husks and top with on fourth corn mixture, one fourth epazote, and one fourth scallion. Fold long sides and ends of husks over filling and tie with strips of husks. (Don't be a perfectionist about this. If it's not possible to fold in ends of husks, tie off each end and middle with husk strips.) Make 3 more packages in same manner with remaining husks, corn mixture, epazote, and scallion.
- Grill packages around edges (to avoid hottest part of coals) of a rack set 5 to 6 inches over glowing coals, covered, turning them once, until husks are charred and salmon is just cooked through, about 6 minutes on each side. (Packages may open while cooking, and butter might drip, causing flare-ups.)
- Serve salmon packages with salsa.
- To make the chipotle rub:
- In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine.
- In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. (Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain and cool until crisp.
- Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin, even layer and dry in middle of an oven set a lowest temperature until no longer moist, about 1 hour. Wearing rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps in an airtight container, chilled, 6 months. Regrind rub before using.) Makes about 3 1/4 cups.
THE BEST HONEY-GLAZED SALMON
This is the easiest, most flavorful honey-baked salmon that the whole family will be able to enjoy. It comes together in 30 minutes and only requires eight ingredients. Oh, and that honey-lime drizzle at the end is to die for - no one will judge you for slurping it down! Baking the salmon at a high heat not only quickens the cooking time, but also helps to crisp up the honey glaze and spice mixture that coats the fish.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray if you plan on eating the salmon skin. (If you do not plan on eating the skin, you can skip this step.) Place the salmon fillets, skin-side down, onto the prepared baking sheet.
- Whisk together the honey, lime zest, and juice in a small bowl. Remove 2 tablespoons of the mixture to another small bowl and set aside. Brush the remaining honey-lime mixture over top of the salmon fillets.
- Combine the brown sugar, cumin, paprika, garlic, 2 teaspoons salt and a few grinds of pepper in a medium bowl. Press the brown sugar mixture all over the salmon (about 1 heaping teaspoon on each portion). Crimp all 4 sides of the foil to create a border around the salmon to help collect the juices so they don't spread and burn. Bake until the glaze is shiny and turning golden in some spots, and the salmon is firm and flakes easily when pressed, 10 to 12 minutes.
- Drizzle the reserved honey-lime mixture over top of the salmon just before serving.
HALIBUT COOKED IN CORN HUSKS
Provided by Marcela Valladolid
Categories main-dish
Time 2h55m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a mixing bowl, combine the hot sauce and Maggi sauce. Mix well to incorporate evenly. Sprinkle the halibut on both sides with some salt and pepper and place inside the bowl, coating with the marinade. Cover with plastic wrap and let marinate for 2 hours.
- Place 3 corn husks vertically overlapping each other on a cutting board. Place 1 fillet on the corn husks, reserving the marinade. Top with a tablespoon of sliced onions, a tablespoon of the reserved marinade and some more salt and pepper.Fold from the bottom up, and then from top to bottom. Then fold in the sides to the center. Repeat with the remaining ingredients.
- Wrap aluminum foil around each corn husk-covered halibut and place in a large cast-iron skillet or on a griddle. Cook on medium heat for 20 minutes on each side. Remove from the heat and remove the foil and corn husk carefully, making sure not to burn yourself with the steam. Serve with lime wedges.
TERIYAKI SALMON WITH BAKED CORN ON THE COB RECIPE - (4.5/5)
Provided by polledl
Number Of Ingredients 10
Steps:
- For salmon 1.Cut salmon fillet into four pieces. 2.Spray pieces of foil with nonstick cooking spray. Place one fillet in the center of each piece of foil. Drizzle each fillet evenly with marinade and top with 1/4 cup of pineapple. 3.Fold foil lengthwise, bring up the sides and fold down several times to create a slight dome over the fillet. Pinch the folds to make an airtight seal. 4.Bake at 425° for 20 minutes or until salmon flakes with a fork. Or grill for 20 minutes on a camp stove on medium-low heat or until salmon flakes with a fork. Higher altitudes will require slightly longer cooking times. For corn 1.Wash and remove any husk or silk from corn cobs. 2.In a small shallow dish, combine olive oil, seasoning and lemon juice. 3.Dip each ear of corn into olive oil mixture and place in the center of foil. 4.Fold foil lengthwise, bring up the sides and fold down several times to create an airtight seal. 5.Bake at 425° F for 20 minutes until tender. 6.Optional: Grill for 20 minutes on a camp stove on medium-low heat until
TRADITIONAL CORN HUSK TAMALES
A very popular dish in the Mexican/Spanish Culture. Recipe from recipegoldmine. I guessed on the time here. Sorry not sure how long from start to finish. NOTE: The chiles are the dried ones that you see hanging outside doors or under ramadas in the Southwest and can be purchased at any grocery store in the Southwest or packaged in the ethnic foods section of many grocery stores elsewhere. * Masa can be purchased at any tortilla factory or grocery store in the Southwest or in the refrigerated section of the grocery store in many other areas of the country.
Provided by daisygrl64
Categories < 4 Hours
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- To prepare chile paste:.
- Break caps off all red chiles and shake seeds out. Soak red chiles in hot water until soft. Blend or process chiles into a paste using a small amount of water in which they were soaked to help it move in the food processor or blender. Put paste through a sieve to remove the skins. Throw skins away. This may be made way ahead of time and refrigerated until you make the tamales.
- To prepare meat:.
- Use the cheapest roasts you can find! Try to cook the meat the day before assembling tamales, keeping it in the refrigerator until tamale-making time. Cut meat into large chunks. Cover meat with water in a very large pot. Add 6 to 12 garlic cloves and 2 or 3 tablespoons salt. Cook meat, covered, for 3 hours or until meat is tender and falling apart. Remove meat from juice and shred. SAVE THE JUICE. Mix meat sauce with the meat.
- To prepare meat sauce:.
- Melt 2/3 cup lard or Crisco and add 2/3 cup flour. Boil for 2 minutes. Pour over shredded meat and mix. Add chili paste, one cup at a time, to taste. Add 1 tablespoon of cumin. Add salt and pepper to taste.
- To mix masa:.
- Place 12 pounds masa (room temperature) in a very large pan and mix with 1 1/4 cups lard or Crisco, 2 tablespoons salt, 2 tablespoons baking powder, 1 cup chile paste and 2 cups meat broth.
- Mix with hands. Add more meat broth (about 1 cup). Add more chile paste for color if desired. Work all ingredients together with hands for about 10 minutes. The dough is ready when a small lump floats slowly to the bottom of a glass of water.
- To assemble tamales:.
- Soak corn husks in hot water until soft. Using the larger husks, place each husk waxy side up (ribbed side down). Spread masa onto each husk out to the wide edge. Place a small portion of meat in the center of masa. (You may place a stuffed green olive on the meat if you care to.) Roll husks and fold back, wide sides to center, then tapered flap up.
- Set a wire rack or vegetable steamer in the bottom of a large kettle. Put water in kettle just up to the bottom of the rack or steamer. Set tamales in kettle standing on end. Pack them in, allowing room for expansion of masa as they cook. Steam for about 20 to 40 minutes, or until masa pulls away from corn husk easily.
SALMON BAKED IN CORN HUSK
Steps:
- Preheat oven to 350 Carefully peel back the corn husk and snap the cob at the base, leaving the husk the silk and any attached. Discard ant blemishes. Season the filets. Fold back a few leaves of the corn husks and tusk in a filet. Drizzle with a little olive oil and white wine. Srinkle with leeks. Garnish the salmon with a sprig of thyme. Tie husk with strips of the corn husk or twine. Place on baking sheet and bake for 20 minutes. While it is baking melt butter over medium heat and saute red onion till translucent (3-4 min.) Add red pepper and cook till soft and then add corn and capers and cook til corn heated through approx 4 to 5. To serve fold back the top pf the corn husk to display the salmon inside. Spoon the red onion saute over or longside the salmon and serve immediately.
More about "salmon baked in corn husk food"
OVEN BAKED SALMON IN CORN HUSK| EASY RECIPE | BAKED …
From youtube.com
Author f4connoisseurViews 190
BEST SALMON AND CORN RECIPE - FOOD52 | FOOD …
From food52.com
GRILLED SALMON IN CORN HUSKS RECIPE - FOOD REPUBLIC
From foodrepublic.com
ROASTED SALMON WITH TOMATOES AND CORN - BETTER HOMES
From bhg.com
SEXY DUCK LEGS WITH BALSAMIC GLAZE WITH THREE SISTERS RELISH
From more.ctv.ca
HOW TO SHUCK CORN - BEST TIPS FOR SHUCKING CORN
From thepioneerwoman.com
SALMON IN CORN HUSKS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SALMON IN CORN HUSKS | PUNCHFORK
From punchfork.com
SALMON IN CORN HUSKS RECIPE | MARCELA VALLADOLID
From cookingchanneltv.com
OMAHA STEAKS CORN ROASTED BBQ SALMON - OMAHA STEAKS
From omahasteaks.com
SOUTHWEST ROASTED SALMON AND CORN RECIPE - COOKING INDEX
From cookingindex.com
GRILLED SALMON IN CORN HUSKS RECIPE - FOOD REPUBLIC
From foodrepublic.com
SALMON IN CORN HUSKS – RECIPES NETWORK
From recipenet.org
CORN HUSK WRAPPED WHITE FISH - JAMIE GELLER: KOSHER AND …
From jamiegeller.com
GRILLED SALMON RECIPE WITH CORN HUSKS - GRIT
From grit.com
SALMON IN CORN HUSKS RECIPE | MARCELA VALLADOLID | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
SALMON IN CORN HUSKS RECIPE | MARCELA VALLADOLID | COOKING …
From cookingchanneltv.cel29.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love