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Chili Lime Salmon with Esquites
This Chili Lime Salmon recipe is topped with creamy esquites (Mexican creamy corn salsa) and can be ready to go in less than 30 minutes!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●whisk
- ●oven
- ●skillet
- ●mixing bowl
📝 Preparation Steps
1
Cook the salmon. Meanwhile, heat the oven to 375°F. Place the salmon filets skin-side-down on a small baking sheet and brush the tops and sides of the filets evenly with olive oil. In a small bowl, whisk together the chili powder, garlic powder, cumin and salt, then sprinkle the mixture evenly on top of the salmon filets. Bake for ⏱️ 10 minutes, or until the thickest part of the salmon measures either 125°F (for medium doneness) or 135°F (for medium-well). Remove baking sheet from the oven and immediately transfer the salmon filets to your serving plates.
olive oil1 tablespoonchili powder*1 teaspoonchili powder1 teaspoonteaspoon garlic powder1/2garlic (minced)2 cloves
2
Prepare the esquites. While the salmon cooks, heat the butter in a large non-stick skillet over medium-high heat until melted. Add the corn and sauté for 5 to ⏱️ 7 minutes, stirring occasionally, until it begins to caramelize and char just a bit. Add the garlic and jalapeño and sauté for ⏱️ 2 minutes more, stirring occasionally. Remove from heat and transfer the corn mixture to a large mixing bowl. Then add mayo, lime juice, cotija, cilantro, chili powder, and toss until evenly combined. Taste and season with salt and pepper as needed.
butter2 tablespoonsteaspoon garlic powder1/2garlic (minced)2 cloveschili powder*1 teaspoonchili powder1 teaspoon
3
Combine. Serve the salmon over rice or quinoa, if desired. Then drizzle each salmon filet with a generous squeeze of lime juice, top with the esquites, and enjoy!
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