Back to Healthy!

Apr 9, 2012

Happy Monday everyone!  As I am sure many of you are on that same Easter candy hangover that we are, we are back to healthy today with a delicious Salmon dish.  Here's why this is a great Try One post ... I have never actually cooked salmon myself.  I love to eat it, but the prospect of cooking it was always intimidating.  But I tried it and the results were impressive, if I do say so myself. 

First, let's talk about the health benefits.  Salmon is one of those super foods, the health benefits are numerous.  It is a great source of Omega 3s.  Great for your skin and hair.  It is loaded with protein. Packed with Vitamin D and A. It also contains selenium, zinc, calcium, and iron.
Really, what I am tyring to say here, is just eat it already. :)

So I gathered all my ingredients and was prepared to Try this out.  Got out my salmon and put it in the dish.  Read the recipe.  Uh oh.  Calls for skinless salmon.  Yeah, uh, if you look at the picture below, you'll find this was not the case.

So, grab a knife, how hard could it really be to remove the skin.  Ya know, aside from my disdain for touching raw meat.  Gag.  And my pension for cutting myself with anything sharp.  Can you put 911 on speed dial?  Here we go.

The first one didn't go so great.  Then I realized I was using the dullest knife on the planet.  After that, it went better.

Throw all the seasonings in the dish, let marinate for a few minutes while you prepare the veggies.

Season the veggies, stir them up good and dump them out on a jelly roll pan.

Pull the fish out and put on separate jelly roll pan.  Dump remaining marinade on to veggies.

Bake at 425 for 10 to 15 minutes.  Serve.

While that is baking mix together the sour cream, cilantro and lime.  Place in fridge to chill.

Everybody loved this dish.  Lots of flavor, but not too spicy.  We will definitely slip this one into the rotation.

Chili Roasted Salmon with Cilantro Cream
Slightly adapted from Fitness Magazine

4 tablespoons fresh lime juice
4 garlic cloves, smashed
2 teaspoons chili powder
2 teaspoons ground cumin
3 teaspoons olive oil
4 5-ounce skinless salmon fillets
1 1/2 cups frozen corn kernels, thawed
1 red bell pepper, thinly sliced
1/2 small red onion, thinly sliced
Freshly ground black pepper
1/3 cup light sour cream
2 tablespoons chopped fresh cilantro


1. 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.

2. In a medium bowl mix corn, red pepper, and onion with remaining 2 teaspoons olive oil. Transfer corn mixture to one of the baking sheets; spread into a single layer.

3. 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 veggies are tender.

4. Mix together sour cream, cilantro, and remaining lime juice. Season with salt to taste. Chill in refrigerator for aprox. 20 minutes.  Spoon corn onto plates and add salmon. Drizzle cream over fish.


  1. I bought salmon at Aldi last week (healthy & cheap!). I'll make this recipe this week! Thanks!

  2. Yum! We also had salmon tonight but this recipe sounds delicious. I think I have to try it.


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