Chili Lime Salmon with Mexican Street Corn Sauté

Combining ii of my favorite loves..salmon as well as Mexican street corn was such a skillful thought. This is going into the weeknight dinner rotation because it’second and then quick in addition to easy, in addition to flavorful every bit heck. It tin live repurposed into and so many things similar tacos, for case. Probably a given, I know. Or, you lot tin add together it to a bed of greens!

The salmon is super slow. It gets rubbed alongside more or less of my favorite spices, in addition to so gets topped with a piffling lime juice too zest. Next, it goes into the oven for a quick xx minutes, as well as that’sec it! I make this version oft because it’sec delicious and takes no fourth dimension.


For those of yous who aren’t familiar amongst Mexican street corn or “elotes”, go make. It’second basically ane of the nearly wonderful combinations on this world. Fresh ears of corn are grilled, topped with Mexican crema in addition to/or mayo, chili pulverization, garlic, lime, cilantro, and finished with cotija cheese. It’second seriously a dream.

This is kinda my deconstructed version in addition to it would be every bit delicious on its ain, mixed into quinoa for a vegetarian version, or topped alongside shrimp, chicken, or steak if y'all’re non a salmon fan!

And served amongst a Mexican beer or margarita, of class.

Print

Chili Lime Salmon with Mexican Street Corn Sauté

Course

Main, Seafood

Prep Time fifteen minutes

Cook Time 25 minutes

Total Time forty minutes

Servings two -three

Author Molly (Spices in My deoxyribonucleic acid)

Ingredients

• 
  For the SALMON:
  


• 
  ane
  lb.
  salmon (ii-iii filets)
  


• 
  1
  tsp.
  kokosnoot fossil oil
  


• 
  one
  tsp.
  chili pulverisation
  


• 
  i/two
  tsp.
  garlic pulverisation
  


• 
  one/4
  tsp.
  smoked paprika
  


• 
  ane/four
  tsp.
  table salt
  


• 
  zest as well as juice of i lime
  


• 
  For the CORN:
  


• 
  ii
  tsp.
  olive petroleum
  


• 
  iii-iv
  ears fresh corn, cutting off the cob (about 2.5 cups)
  


• 
  1
  clove
  garlic, minced
  


• 
  i/4
  tsp.
  chili pulverisation
  


• 
  ane/four
  tsp.
  table salt
  


• 
  two
  T.
  chopped fresh cilantro + extra for topping
  


• 
  juice of i/ii a lime
  


• 
  1
  T.
  manifestly Greek yogurt or sour cream
  


• 
  one/2
  c.
  cotija cheese, crumbled + extra for topping
  


• 
  lime wedges for serving
  

Instructions

1. 
   

   Preheat oven to 400℉. Line a rimmed baking canvas with parchment. In a modest bowl, combine coconut crude, chili pulverization, garlic pulverisation, smoked paprika, salt, together with lime zest. Stir into a paste. Rub mixture onto salmon evenly, and then squelch amongst lime juice. Bake for twenty minutes, possibly a few minutes less. (My filets were pretty thick).

   
   


2. 
   
   In the meantime, estrus a large skillet to medium high. Add the olive fossil oil too garlic, together with sauté for i minute or until fragrant. Add corn, chili pulverization, together with table salt, in addition to sauté for 10-15 minutes until corn starts to become a piddling gilded. Remove from rut in addition to stir in the lime juice together with Greek yogurt. Stir. Finish with the cilantro in addition to cotija together with stir to combine.
   
   


3. 
   
   Serve the salmon over a bed of the mexican street corn, together with height with extra cotija too cilantro. Serve with lime wedges.
   
   

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