August 20, 2013

Chili Roasted Salmon with Cilantro Cream

Salmon is a staple food in my kitchen.  I cook it almost once a week, so I'm always looking for new ways to season and serve it.  This recipe packs a great amount of spice and flavor into a quickly prepared meal.  That's a double bonus in my book!
Chili Roasted Salmon with Cilantro Cream
Serves: 2
Salmon Ingredients
  • Nonstick cooking spray
  • 2 T fresh lime juice
  • 2 garlic cloves, smashed
  • 1 t chili powder
  • 1 t ground cumin
  • 1/4 t cayenne pepper (optional)
  • 1 t olive oil
  • 1/2 lb. skinless salmon
Vegetable Ingredients
  • 2 t olive oil
  • 1/2 cup frozen edamame, thawed
  • 1/2 cups frozen corn kernels, thawed
  • 3 small baby bell peppers, thinly sliced
  • 1/4 jalapeno pepper, thinly sliced
  • 1/4 small onion, thinly sliced
  • Salt and freshly ground black pepper
Cream Sauce Ingredients
  • 1/2 t fresh lime juice
  • 2 T Greek yogurt
  • 1 T chopped fresh cilantro
  1. Preheat the oven to 425 degrees F
  2. Combine all of the cream sauce ingredients in a small bowl; set aside
  3. Mist 2 large baking sheets with cooking spray
  4. In a small baking dish, mix together all of the salmon ingredients (except the salmon)
  5. Add the salmon and turn to coat evenly; set aside
  6. In a medium bowl, toss all of the vegetable ingredients; making sure the olive oil is evenly distributed on the vegetables
  7. Arrange the vegetables evenly on a baking sheet in a single layer
  8. Place the salmon on another baking sheet
  9. Remove salmon from marinade and arrange on second baking sheet
  10. Drizzle the remaining salmon marinade on the vegetable mixture
  11. Roast everything for 8 to 10 minutes, until fish is cooked through and vegetables are tender
  12. Spoon the vegetables onto a place, top with the salmon, and drizzle with the cream sauce

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