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Wednesday, August 28, 2013

Chili-Roasted Salmon with Cilantro Cream Sauce

Happy Cinco de Mayo!  Considering that May 5th is the day before my birthday, I always especially enjoyed the festivities of Cinco de Mayo because (as a child) it felt like a big huge birthday celebration for me.  :)  This Mexican-inspired recipe is absolutely delicious and provides a ton of healthy heart-brain-eye-healthy omega-3s (among a number of other nutrients).  I adapted this recipe slightly from one I found in Fitness Magazine.  Enjoy!  

4 Tablespoons Lime Juice
2 Teaspoons Minced Garlic
2 Teaspoons Chili Powder
2 Teaspoons Ground Cumin
3 Teaspoons Olive Oil
4 4-Ounce Salmon Fillets (Wild-Caught, Skinless)
3 cups Frozen Corn Kernels, Thawed
1 Bell Pepper, Sliced (I used Green, could use Red)

3 Tablespoons Minced Onion (or Sliced Red Onion)
Sea Salt
Black Pepper
1/3 Cup Sour Cream (light, organic)
2 Tablespoons Chopped Fresh Cilantro (or 2 Teaspoons Dried Cilantro)

1. Preheat the oven to 400 degrees. Line 2 large baking sheets with aluminum foil and spray with cooking spray. In a small dish, mix together half the lime juice with garlic, chili powder, cumin, and 1 teaspoon olive oil. Add salmon and coat in sauce.  Set aside.
2. In a medium bowl, toss together corn, bell pepper, onion, and remaining olive oil. Spread corn mixture on one of the baking sheets.  

3. Remove salmon from marinade and place on second baking sheet. 

4.  Drizzle remaining chili-salmon marinade over corn mixture. Season salmon and corn with sea salt and black pepper.  
5.  Place both baking sheets in the oven and roast for 10-12 minutes, until fish is just cooked through and vegetables are tender (stir corn mixture once if desired).
6. Combine sour cream, cilantro, and remaining lime juice. Place one salmon fillet and 1/4 of the corn mixture on a plate. Drizzle cilantro cream sauce over fish.


Nutrition facts per serving: 444 calories, 33g protein, 22g carbohydrate, 25g fat (5.9g saturated), 3g fiber

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