Best Creamy Chili Salmon With Corn Griddlecakes Recipes

CHILI ROASTED SALMON WITH CILANTRO CREAM

Steps:

• Preheat the oven to 425 degrees. Mist 2 large baking sheets with cooking spray. In a small baking dish, mix together 2 tablespoons lime juice with garlic, chili powder, cumin, and 1 teaspoon olive oil. Add salmon and turn to coat; let sit.
• In a medium bowl, toss corn, bell pepper, poblano pepper, and onion with remaining 2 teaspoons olive oil. Transfer corn mixture to one of the baking sheets; spread into a single layer.
• Remove salmon from marinade and arrange on second baking sheet. Drizzle corn mixture with remaining salmon marinade. Season salmon and corn with salt and black pepper to taste and roast 8 to 10 minutes, until fish is just cooked through and vegetables are tender.
• Mix together sour cream, cilantro, and remaining lime juice. Season with salt to taste. Spoon corn onto plates and add salmon. Drizzle cream over fish.

SALMON CORN CAKES

Steps:

• Remove skin and bones from salmon; flake and set aside.
• Combine eggs and next 5 ingredients in a bowl; beat at medium speed in electric mixer until foamy.
• Stir in salmon and corn.
• Spoon 1/4 cup salmon mixture for each cake onto a hot, lightly greased griddle or skillet.
• Cook 3 minutes on each side, or until golden.
• Set cakes aside, and keep warm.
• Combine sour cream, cheese, and pimiento in small sauce pan; cook over low heat, stirring constantly, until thoroughly heated.
• Spoon sauce over cakes and serve.

THAI CHILI SALMON

Steps:

• Put the salmon fillets in a single layer in a shallow non-metallic dish, add the marinade ingredients and turn to coat.
• Cover and marinate in the fridge for 2-3 hours, turing the salmon once.
• Lift the salmon from the marinade and cook under a preheated hot broiler, 3in away from the heat for 5-6 mins on each side until the salmon is opaque and the flesh flakes easily.
• Serve hot garnished with the cilantro leaves and lime wedges.

HUNAN-STYLE CHILI SALMON

Steps:

• In a bowl, whisk together the soy sauce, oyster sauce, chili paste, tomato paste, clam juice, 2 teaspoons of cornstarch, sugar and lemon juice; set aside.
• Toss the salmon in the remaining cornstarch mixed with the chili powder.
• Heat a large wok until smoking.
• Add the peanut oil and gently stir fry the salmon, in 2 batches, until its surface is lightly browned and crisp, about 2 minutes.
• Remove the salmon with a slotted spoon to a strainer or colander to drain.
• Pour off all but a thin film of the oil.
• Add the scallions, garlic and ginger root and stir fry 10 seconds.
• Return the salmon, add the sauce mixture and simmer until lightly thickened.
• Toss in the pumpkin seeds.
• Serve over the hot rice.

SLOW-ROASTED SALMON WITH MEXICAN CREAMED CORN

Steps:

• 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.