I had this whole other post planned today, but there are just too many crazy and tragic things going on in this country right now. So all I’ll say is that I hope everything going on in Boston ends quickly and safely.
Now here is a recipe for salmon.
CHILI ROASTED SALMON WITH CILANTRO CREAM AND VEGGIES (recipe from Fitness Magazine)
Nonstick cooking spray
juice of 3 limes, divided
4 garlic cloves, smashed
2 tsp chili powder
2 tsp cumin
1 tbsp olive oil, divided
4 5-oz skinless salmon fillets
1 and 1/2 cups frozen corn kernels, thawed
1 red bell pepper, thinly sliced into matchsticks
2 poblano peppers, thinly sliced into matchsticks
1/2 small red onion, finely chopped
salt and pepper to taste
1/3 cup light sour cream
2 tbsp chopped fresh cilantro
1. Preheat oven to 425. Spray 2 large baking sheets with cooking spray. In small baking dish, mix together juice of two limes with garlic, chili powder, cumin, and 1 teaspoon olive oil. Add salmon, turning to coat well. Let sit while preparing remaining ingredients.
2. In medium bowl, toss corn, bell pepper, poblano pepper, and onion with remaining 2 teaspoons olive oil. Transfer corn mixture to one of the baking sheets; spread into single layer.
3. Remove salmon from marinade and arrange on the other baking sheet. Drizzle corn mixture with remaining salmon marinade, tossing to coat. Season salmon and corn with salt and pepper to taste and roast both baking sheets 8 to 10 minutes, until fish is just cooked through and vegetables are tender.
4. While salmon and veggies bake, mix together sour cream, cilantro, and juice of remaining lime. Season with salt to taste. Spoon corn onto plates and add salmon, drizzling with cream.
We liked this salmon, and I especially liked what a healthy yet completely flavorful dinner this is. Anytime my dinner has plenty of veggies and lacks cheese or refined carbs, I feel like I deserve a healthy eating medal. If you know where to find one of those, let me know…