Sometimes you just need to lighten up the meal and I find Salmon always does the trick . It is filling without being full. Do you know what I mean? This Salmon dish is light but satisfying in every way. This is what I did and I hope you enjoy it as much as we did.
*this recipe should serve 4 nicely–easy to cut in 1/2 for 2
I asked for 6 oz. filets– just make sure they are the same size and I like from the middle of the salmon not the end–you will need 4 for 4 people. One filet for each person
Kosher Salt and Freshly Ground Pepper
1 small container of cherry or grapes in any coloration you’d like-halved
2 cups frozen or fresh whole kernel corn
2 tsp. olive oil
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. lime zest
1 Tbsp. Lime juice
1 tsp. honey
1/4 cup finely chopped red onion
*if you love it snip some fresh cilantro in there at the end
Pick up Salmon from your local fish store or Whole foods type of market
I rinse the salmon off and pat dry with paper towels. Preheat oven to 400 degrees. Line a 15×10 baking dish with aluminum foil and spray with your favorite cooking spray. Place fish in prepared pan. Sprinkle with about 1/2 tsp. kosher salt over salmon and about 1/4 tsp. freshly ground black pepper–you will have to eyeball it but the salmon needs salt and pepper it’s a question of how much. Lightly sprinkle.
In a medium sized bowl combine tomatoes, corn, oil , chili powder, cumin and a little more salt and pepper ( app. 1/4 -1/2 tsp. more salt and 1/4 tsp. pepper) Toss to coat. Spread tomato mixture around the fish in the baking pan. Roast uncovered, app. 15-18 minutes or until fish flakes easily and is cooked through.
Meanwhile in a small bowl , stir together lime zest, lime juice, and honey
When fish is done to your liking remove fish to a platter. Brush fish with honey mixture. Add onion and cilantro to tomatoes in pan, stirring gently to combine all ingredients. Top fish with tomato mixture and if you’d like a little more cilantro this would be a good time to add it.