Slow-Roasted Salmon with Mexican Creamed Corn

If you knew me, you probably would know that I am the opposite of a picky eater. I pride myself in my ability to try anything that anyone puts in front of me no matter how unusual it may be. While I do try everything, I obviously have preferences….  and salmon isn’t one of them. Salmon tends to ease closer to being one of the few foods that I don’t gravitate toward. Unfortunately, my family eats tons of fish, so I  set out to try to make the best salmon possible and found this recipe. Since I have little experience cooking seafood, I drawn towards the simplicity of the recipe. I also LOVE creamed corn. This salmon and creamed corn was fun to make, and it was nice to try cooking something that I am unfamiliar with.  The fresh garlic and lime marinade gave the salmon a light yet bold flavor, but the highlight of this recipe was 100% the creamed corn. It was soooo delicious, and I am definitely looking forward to making this again. 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.)