Slow-Roasted Salmon with Mexican Creamed Corn

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 3 tablespoons unsalted butter, at room temperature
  • 1 clove garlic, grated
  • Zest and juice of 1 lime
  • Kosher salt and freshly ground pepper
  • Cooking spray
  • 1 1/2 pounds skin-on salmon fillet (in one piece), preferably sockeye
  • 2 medium shallots, chopped
  • 5 small tomatillos (about 8 ounces), husked, rinsed and quartered
  • 3 ears corn, kernels cut off (about 4 cups)
  • 1 Fresno chile pepper, seeded and chopped
  • 1/3 cup Mexican crema or sour cream
  • 1/2 cup fresh cilantro, chopped
Directions
  • Preheat the oven to 275 degrees F. Mix 2 tablespoons butter, the garlic, lime zest, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Coat a rimmed baking sheet with cooking spray. Place the salmon skin-side down on the prepared baking sheet and spread the lime butter evenly over the top. Bake until the salmon is just cooked through, 20 to 25 minutes.

  • Meanwhile, melt the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the shallots and cook, stirring, until soft and translucent, 3 minutes. Add the tomatillos and cook until slightly soft, about 4 minutes. Add the corn and chile pepper. Cook, stirring often, until warmed through, about 6 minutes.

  • Remove the skillet from the heat and stir in the crema, cilantro and half of the lime juice; season with salt, pepper and more lime juice. Cut the salmon into 4 pieces and serve with the creamed corn.

  • Photograph by Ryan Liebe


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