CHILI LIME SALMON with PAN ROASTED STREET CORN serves 4
These flavors blend together so well to create a Cajun fajita mix with crispy roasted peppers that mix with the street corn spice edge to have a party in your mouth all while being completely healthy.
CHILI LIME SALMON
1/2 cup freshly squeezed lime juice (or juice of 2 limes)
1/4 cup fresh finely chopped parsley
2 tablespoons avocado oil
2 tablespoons water
4 cloves garlic, minced
1 1/2 teaspoons red chili flakes (adjust to your preference of spice)
1 teaspoon ground Cumin
1 1/2 teaspoons FRESH ground sea salt
1 tablespoon QUALITY honey
4 salmon fillets of even sizes
1/2 pound mini sweet peppers, de-seeded and cut into rings
1 small Vidalia onion, cut into wedges
- Preheat oven to broil.
- Arrange oven shelf about 6 inches below broiler.
- Line a baking sheet with foil and coat with non-stick spray; set aside.
Whisk together the lime juice, minced parsley, avocado oil, water, garlic, chilli flakes, cumin and salt until well blended.
- Add the honey and whisk again until the honey is well blended with the rest of the ingredients.
- Toss peppers and onions with half of the honey mixture.
- Arrange the salmon fillets on baking sheet.
- With a slotted spoon remove peppers and onions arranging around the salmon fillets in a single layer.
- Pour the honey mixture evenly over the salmon fillets.
- Broil about 10 minutes until the peppers are just beginning to char at the edges and the salmon is cooked to your liking.
- Remove from the oven and serve immediately with lime wedges and remaining honey sauce for added flavor.
While salmon pan is broiling, prepare corn. BUT, BE SURE TO KEEP YOUR EYE ON THE SALMON TO AVOID BURNING.
PAN ROASTED STREET CORN
4 whole Corn Cobs, husked and kernels cut from the cob
2 tablespoons Butter, softened
4 tablespoons Mayonnaise
1 tablespoon Bragg’s liquid aminos
1 pinch Cayenne
1 pinch each FRESH ground Sea Salt and Black Pepper
1/2 cup crumbled Cotija Cheese
1 bunch Cilantro, chopped
- In a large skillet over medium-high heat melt butter.
- Add corn kernels, sautéing until beginning to caramelize.
- Whisk together the mayonnaise, liquid aminos, cayenne, salt and pepper.
- Drizzle mayo mixture over corn kernels, stirring to coat.
- Cook 2-3 minutes more.
- Sprinkle with cotija cheese and cilantro.
- Serve immediately.
CHICKEN with CHARRED POBLANO CREAMED CORN & BACON – serves 4
4 chicken legs **
2 tablespoons avocado oil
6 slices bacon, diced
1 LARGE Vidalia onion, chopped
4 LARGE cloves garlic
1 cup whole milk
4 sprigs FRESH thyme, reserve 1 sprig to chop small
2 cups frozen corn, thawed
Juice of 1 lemon
Juice of 1 lime
1 Poblano pepper
FRESH ground salt and pepper, to taste
1/2 cup cilantro leaves
1 tablespoon chopped basil leaves
1/4 cup sour cream
- Broil pepper to blister.
- Place pepper in a sealed ziploc bag for 5-10 minutes to loosen skin.
- Remove skin and seeds.
- Heat a large skillet over medium high heat with 1 tablespoon of avocado oil.
- Season chicken with salt and pepper. (Dredge with egg wash and Wonder if using skinless, boneless pieces)
- Brown chicken pieces until golden and JUST cooked through.
- Remove chicken to drain off excess fat. Keep warm.
- Add bacon to pan and cook until crisp.
- Remove bacon with slotted spoon.
- Add onion and garlic cooking 2-3 minutes.
- Add corn.
- Add milk and 3 of the thyme sprigs and bring to a SLOW boil, immediately reducing to a simmer.
- Add chicken pieces, cover and simmer 30 minutes if using bone in, 10-15 if using skinless boneless pieces.
- Add corn and cook another 15-20 minutes until liquid is completely absorbed.
- Plate creamed corn, and top with chicken.
- Drizzle with lemon juice and sauce before serving.
- Garnish with thyme leaves and crisp bacon.
NOTE:** This recipe can be made with boneless skinless thighs for easy eating, BUT having the skin that gets crispy and golden does add a layer of flavor and texture that makes a GREAT presentation. When I use skinless, boneless chicken I dredge the chicken in an egg wash and Wonder flour to give the illusion of a crusty skin.
Chilis restaurant USE TO have a sweet corn soup that was fantastic! Then, they took it off the menu and I was forced to try and recreate it! I am very happy with the results. Today I made a grilled turkey and cheese with caramelized red onions – YUMMY!
SWEET CORN SOUP
7 ears sweet white corn, kernels removed
1 large leeks, whites only, chopped
1 small Vidalia onion, chopped
1 tablespoon sugar
2 teaspoons sea salt
1/2 teaspoon white pepper
4 cups chicken broth
1 cup + 2 tablespoons heavy cream
3 tablespoons water
3 tablespoons cornstarch
Juice of 1 lime
- In a large stock pot saute’ the corn, onion and leeks until translucent. 5 minutes or so.
- Add sugar and cook a few minutes more.
- Add stock and bring to a boil.
- Reduce heat and simmer 45 minutes or so.
- Add heavy cream and simmer 15 minutes more.
- Whisk together water and cornstarch until well blended.
- Add lime juice, salt, pepper and cornstarch mixture until well blended.
- Puree and strain.
Linking up to FULL Plate Thursday.