Chili Roasted Salmon

I started making this recipe last night and realized I didn't have all the ingredients. I had to improvise. Not to worry, I have made it before with all the ingredients and can vouch that it's pretty good! My picture below doesn't show the sauce, since I didn't have the sour cream to make it. I got this recipe from Fitness Magazine but I tweaked it just slightly.

The recipe calls for a poblano pepper, which can be found in the produce section of your supermarket. It looks like a giant jalapeno, but it's definitely not as hot!

Chili Roasted Salmon 

Ingredients
Nonstick cooking spray
4 tablespoons fresh lime juice 

2 garlic cloves, smashed
2 teaspoons chili powder
2 teaspoons ground cumin
3 teaspoons olive oil

2 5-ounce skinless salmon fillets
1 can Mexi Corn

1/2 red bell pepper, thinly sliced
1/2 poblano pepper, thinly sliced
1/2 small red onion, thinly sliced
Salt
Freshly ground black pepper
1/3 cup light sour cream or plain yogurt
2 tablespoons chopped fresh cilantro
 

Directions
1. Preheat the oven to 425 degrees. Mist 2 large baking sheets with cooking spray. In a small baking dish, mix together 2 tablespoons lime juice with garlic, chili powder, cumin, and 1 teaspoon olive oil. Add salmon and turn to coat; let sit.
2. In a medium bowl, toss corn, bell pepper, poblano pepper, and onion with remaining 2 teaspoons olive oil. Transfer corn mixture to one of the baking sheets; spread into a single layer.
3. Remove salmon from marinade and arrange on second baking sheet. Drizzle corn mixture with remaining salmon marinade. Season salmon and corn with salt and black pepper to taste and roast 8 to 10 minutes, until fish is just cooked through and vegetables are tender.
4. Mix together sour cream, cilantro, and remaining lime juice. Season with salt to taste. Spoon corn onto plates and add salmon. Drizzle cream over fish.

Pin It