Apolinaras kept popping his head in the kitchen last night while I was prepping dinner because he was so excited we were having salmon. Apparently he thought a little cheering from the sidelines would hurry things along because he kept doing little dances to amuse me. But his plan backfired because I couldn’t stop giggling, which just slowed things down! I didn’t have time to cook this weekend, so I was multitasking and things took a bit longer than usual to come together. I first made a baked pasta dish to enjoy for lunches this week and then went back and chopped a bunch of fresh summer veggies to make a sauce for the salmon. It was close to 11pm before the salmon made it on the table, but it was well worth the wait. I know Apolinaras was a huge fan because I got a text after he ate the leftovers today letting me know again how much he enjoyed it!
Cumin is a spice I frequently reach for since it’s so tasty and versatile. I rubbed the fillets with a mixture of cumin, salt, and chili powder and then topped it with a sauce starring fresh corn and red peppers. We had a bit of the sauce left over and have been enjoying it on chicken breasts!
Cumin Rubbed Salmon with a Fresh Corn and Red Pepper Sauce
2 tablespoons olive oil
1/2 red onion, chopped
1/2 jalapeno pepper, seeded and chopped
1 red pepper, chopped
Kernels from 2 fresh ears of corn
2 garlic cloves, minced
Juice of half a lime
11/2 teaspoons salt
1 teaspoon ground cumin
1/4 teaspoon hot chili powder
4 salmon fillets (ours were 7 ounces each)
Preheat oven to 350˚F. Heat 1 tablespoon olive oil over medium heat and sauté red onion, jalapeno pepper, and red pepper for 5 to 7 minutes. Add corn and sauté 2 to 3 minutes or until all veggies are soft. Add garlic and sauté one additional minute. Place veggies, lime juice, and 1/2 teaspoon salt in a food processor and pulse until a smooth sauce forms.
Meanwhile, mix remaining 1 teaspoon salt, cumin, and chili powder in a small dish. Sprinkle spice rub evenly over salmon fillets and lightly rub it into the fillets. Heat remaining tablespoon olive oil over medium high heat in a large nonstick skillet and sear the salmon fillets on both sides. Bake salmon for 10 to 12 minutes at 350˚F or until cooked through. Spoon sauce over the salmon. Makes 4 servings.
Nutrition: 413 calories, 20.1g fat, 3.1g fiber, 41.8g protein per serving
Cost: $3.00 per serving