Creamy Chili Salmon With Corn Griddlecakes 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

CHILI-LIME GRILLED SALMON



Chili-Lime Grilled Salmon image

Add a little zip to your menu with these simple seasoned fillets.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 6

1/2 teaspoon sugar
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
2 teaspoons lime juice
4 salmon fillets (6 oz each)
4 lime or lemon wedges

Steps:

  • Heat gas or charcoal grill. In small bowl, mix all ingredients except salmon and lime wedges. Spread mixture over flesh-side of salmon.
  • When grill is heated, place salmon, skin side down, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 15 to 18 minutes or until fish flakes easily with fork (do not turn salmon). Serve salmon with lime wedges.

Nutrition Facts : Calories 240, Carbohydrate 2 g, Cholesterol 110 mg, Fiber 0 g, Protein 36 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 0 g, TransFat 0 g

CREAMY CHILI SALMON WITH CORN GRIDDLECAKES



Creamy Chili Salmon With Corn Griddlecakes image

Make and share this Creamy Chili Salmon With Corn Griddlecakes recipe from Food.com.

Provided by Publix Aprons Simpl

Categories     Corn

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 14

1 tablespoon dry ranch dressing mix
1/2 cup whole milk buttermilk (or milk)
1/2 cup plain nonfat Greek yogurt
1 1/2 teaspoons chili powder, divided
4 (6 ounce) sockeye salmon fillets (thawed, if needed) or 4 (6 ounce) coho salmon fillets, skin removed (thawed, if needed)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 tablespoon fresh chives, finely chopped
1 (8 1/2 ounce) box corn muffin mix
1/2 cup whole milk buttermilk (or milk)
1 large egg (or 1/4 cup egg substitute)
2/3 cup Deli roasted corn and poblano salad
4 tablespoons canola oil, divided

Steps:

  • Creamy Chili Salmon:.
  • Whisk in medium bowl: dry ranch mix, buttermilk, yogurt, and 1/2 teaspoon chili powder until blended.
  • Preheat large sauté pan on medium-high 2-3 minutes. Always check fish for bones. Season salmon with salt, pepper, and 1 teaspoon chili powder. Place oil in pan, then add salmon; cook 3-4 minutes on each side or until salmon is 145°F (or opaque and separates easily).
  • Chop chives. Top salmon with sauce and sprinkle with chives. Serve.
  • Nutritional Information: CALORIES (per 1/4 recipe) 310kcal; FAT 14g; CHOL 95mg; SODIUM 620mg; CARB 4g; FIBER 0g; PROTEIN 40g; VIT A 10%; VIT C 2%; CALC 10%; IRON 4%.
  • Corn Griddlecakes:.
  • Combine dry muffin mix, buttermilk, and egg until blended. Fold in corn salad and let stand 10 minutes for flavors to blend.
  • Preheat large, nonstick sauté pan on medium 2-3 minutes. Place 2 tablespoons oil in pan, then scoop 1/4 cup batter for each cake into pan (four patties, 2 inches apart); cook 2-3 minutes on each side or until golden. Drain cakes on paper towels; repeat with remaining oil and batter. Serve.
  • Nutritional Information: CALORIES (per 1/4 recipe) 390kcal; FAT 24g; CHOL 5mg; SODIUM.
  • 680mg; CARB 38g; FIBER 1g; PROTEIN 6g; VIT A 4%; VIT C 20%; CALC 10%; IRON 10%.

Nutrition Facts : Calories 666.5, Fat 34.1, SaturatedFat 5.3, Cholesterol 127.6, Sodium 1008.7, Carbohydrate 45.6, Fiber 4.3, Sugar 15.3, Protein 42.5

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