Slow-Roasted Salmon with Mexican Creamed Corn

If you know me, you probably know that I am the literally the opposite of a picky eater. I pride myself in my ability to eat anything that anyone puts in front of me, no matter how unusual it may be. While I do eat everything, I obviously have preferences….  and salmon isn’t one of them. Unless it is cooked very well and has amazing seasoning, salmon tends to ease closer to the few foods that I don’t enjoy. But I found this recipe and set out to try to make the best salmon possible. Since I have little experience cooking seafood, I drawn towards the simplicity of the recipe. I also LOVE creamed corn. This salmon was so much fun to make and it was nice to cook something that I am unfamiliar with. The highlight of this recipe was 100% the creamed corn. It was soooo delicious and I am definitely looking forward to making more. ENJOY!





3 tablespoons unsalted butter, at room temperature
1 clove garlic, grated
Zest and juice of 1 lime
Kosher salt and freshly ground pepper
Cooking spray
1 1/2 pounds skin-on salmon fillets
2 medium shallots, chopped
5 small tomatillos (about 8 ounces), husked, rinsed and quartered (if you are unable to find tomatillos, bell peppers work as a good replacement)
3 ears corn, kernels cut off (about 4 cups)
1 Fresno chile pepper, seeded and chopped
1/3 cup Mexican crema or sour cream
1/2 cup fresh cilantro, chopped

1. Preheat the oven to 275 degrees F.

2. Mix 2 tablespoons butter, the garlic, lime zest, 1/2 teaspoon salt and a few grinds of pepper in a small bowl.

3. Coat a rimmed baking sheet with cooking spray. Place the salmon skin-side down on the prepared baking sheet and spread the lime butter evenly over the top. Bake until the salmon is just cooked through, 20 to 25 minutes.

4. Meanwhile, melt the remaining 1 tablespoon butter in a large skillet over medium heat. Add the shallots and cook, stirring, until soft and translucent, 3 minutes.

5. Add the tomatillos (or bell peppers) and cook until slightly soft, about 4 minutes. Add the corn and chile pepper. Cook, stirring often, until warmed through, about 6 minutes.

6. Remove the skillet from the heat and stir in the sour cream, cilantro and half of the lime juice; season with salt, pepper and more lime juice.

7. Serve the salmon with the creamed corn.



(Courtesy of Food Network Mag.)