Tortilla Crusted Salmon With Fire Roasted Corn Salsa Recipes

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SLOW-ROASTED SALMON WITH MEXICAN CREAMED CORN



Slow-Roasted Salmon with Mexican Creamed Corn image

Buttery and tender salmon gets paired with an irresistible side inspired by Mexican esquites-the popular street food of roasted corn tossed with lime, chiles and cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons unsalted butter, at room temperature
1 clove garlic, grated
Zest and juice of 1 lime
Kosher salt and freshly ground pepper
Nonstick cooking spray
1 1/2 pounds skin-on salmon fillet (in one piece), preferably sockeye
2 medium shallots, chopped
5 small tomatillos (about 8 ounces), husked, rinsed and quartered
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

Steps:

  • Preheat the oven to 275 degrees F. Mix 2 tablespoons butter, the garlic, lime zest, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. 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.
  • Meanwhile, melt the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the shallots and cook, stirring, until soft and translucent, 3 minutes. Add the tomatillos and cook until slightly soft, about 4 minutes. Add the corn and chile pepper. Cook, stirring often, until warmed through, about 6 minutes.
  • Remove the skillet from the heat and stir in the crema, cilantro and half of the lime juice; season with salt, pepper and more lime juice. Cut the salmon into 4 pieces and serve with the creamed corn.

Nutrition Facts : Calories 460 calorie, Fat 23 grams, SaturatedFat 9 grams, Cholesterol 125 milligrams, Sodium 350 milligrams, Carbohydrate 23 grams, Fiber 3 grams, Protein 41 grams

SUPER EASY CORN CRUSTED BAKED SALMON



Super Easy Corn Crusted Baked Salmon image

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

1/3 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried Italian seasoning
3 tablespoons caesar salad dressing (creamy)
1 tablespoon lemon juice
16 ounces salmon fillets (four 4 oz fillets, fresh or frozen)

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

ALMOST-FAMOUS CORN SALSA



Almost-Famous Corn Salsa image

Fans of Chipotle restaurants will wait in notoriously long lines for the chain's made-to-order burritos. (Yes, we're guilty, too; there's a location right across from our office.) Founder Steve Ells, a former San Francisco chef, hit on a magic formula with his concept for a mix-and-match taqueria: He opened his first Chipotle in Denver in 1993 and now has nearly 1,100 locations. Ells came up with all the recipes himself, including this popular corn salsa. If you get lucky at the restaurant, your burrito maker will pile on a little extra. If you don't, you can make this recipe from Food Network Kitchens - and eat as much as you want.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1/2 small poblano chile pepper, seeded
3 teaspoons extra-virgin olive oil
Kosher salt
1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
1 small jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red onion
2 tablespoons fresh lime juice
1/2 teaspoon sugar

Steps:

  • Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.
  • If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain.
  • Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.

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