Cake, Batter, and Bowl

Cumin Rubbed Salmon with a Fresh Corn and Red Pepper Sauce

Main Dishes

Cumin Rubbed Salmon with a Fresh Corn and Red Pepper Sauce

Cumin Rubbed Salmon with a Fresh Corn and Red Pepper Sauce

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
Printable Recipe

Ingredients:
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)

Directions:
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

Yuzu Miso Mahi Mahi

I recently swooned over a delicious yuzu miso sauce served with one of the tuna rolls at our local sushi joint and decided something similar must be incorporated into my next fish dish - never mind the fact that I didn’t even know what yuzu was or where to find it!...

Mediterranean Couscous

Some things are just meant to be. A couple of weeks ago I was jogging through Harvard Square when I heard someone calling my name. I was disoriented for a second, but when I turned around, I was surprised to see that it was my friend Rashmi from college – crazy, huh –...

Walnut Chicken Strips with Rosemary Cider Sauce

I was a really picky eater growing up, like sort of embarrassingly picky looking back...but I was always up for chicken strips or nuggets. In fact, even if they weren’t on the menu, I’d do my best to find a way to order them. At Chinese restaurants, for example, I...

Eggplant and Orzo Stuffed Red Peppers

Whenever I ask Apolinaras where he’d like to go out to dinner, he inevitability suggests his favorite BBQ place in Boston, Blue Ribbon. I have to admit that I’m a pretty big fan too, and actually just writing this post is making me crave some pulled pork and burnt...

Pancetta and Sun-Dried Tomato Stuffed Chicken Breasts

We just got back from our annual lab ski trip, where stayed in a huge house up in New Hampshire and hit the slopes and snowshoeing trails at Mount Sunapee. We all had a great time relaxing, hanging out, and enjoying some incredible meals. Everyone signed up to make a...

Chicken Salsa Quesadillas

I hope everyone had a wonderful Christmas! I’m in the lobby of the Bright Angel lodge at the Grand Canyon right now sitting next to the fireplace, drinking hot chocolate, and taking advantage of the free internet! Apolinaras and my brother Richard braved a snow and...

Spicy Soba Noodles with Sesame Stick Coated Chicken and Broccoli Slaw

Today’s recipe is brought to you by the letters T and J. I love to gush about the unique products at Trader Joe’s and often find inspiration just wandering their aisles. Last weekend I stumbled upon this prepackaged organic broccoli slaw. I’m not a huge cabbage fan,...

Asparagus, Mushroom, Spinach, and Chicken Lasagna with Goat Cheese Sauce

Dinner party time! Shannon, Elina, and I decided to follow up our Spanish tapas party with a spring themed feast. Shannon rocked the appetizer course with a radish and polenta masterpiece and Elina’s scrumptious lemon strawberry shortcakes were the perfect sweet...