| Salmon with Corn Sauce |
Recipe Type: entree
Author:
Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hour
Serves: 4
When weather permits, cook the salmon on an outdoor charcoal grill for a great summer dinner party. Although relatively high in fat as seafood goes, salmon is a good source of omega-3 fatty acids, which benefit the heart and circulatory system.
Ingredients
- 2 tablespoons reduced sodium soy sauce
- 2 garlic cloves, peeled and minced
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- 4 center-cut salmon fillets, about 4 oz each (skinned and trimmed, and pin bones removed)
- 2 cups corn kernels
- 1/3 cup choppied sun-dried tomatoes, packed without oil
- 1/2 cup water
- 1/2 teaspoon ground cumin
- 1/4 cup chopped green onions, green and white parts
- 1/4 cup choped fresh cilantro (fresh coriander)
- 1 teaspoon ground black pepper
Instructions
- To make marinade, in a shallow glass baking dish, combine the soy sauce, garlic, lemon juice and sugar. Add the salmon fillets, turn to coat both sides, cover, refrigerate and marinate for 15 minutes to 8 hours. (I usually do this in a ziploc bag.)
- To make the corn sauce, in a small saucepan over medium-high het, combine the corn, tomatoes, water and cumin. Bring to a boil, reduce the heat to low and simmer until the tomtoes are soft, about 10 minutes. Remove from the heat, add the green onions and cilantro and stir to mix well. Cover to keep warm.
- In a large nonstick frying pan over medium-high heat, heat 1 tablespoon of the marinade. Transfer the salmon to a work surface and coat with the pepper. Discard the remaining marinade.
- Add the salmon to the hot pan and saute for 4 minutes. Turn and saute the fish until it just separates when pressed with a fork, about 4 minutes more.
- To serve, divide the fillets among 4 individual plates. Top each with an equal amount of the sauce. Garnish with cilantro sprig.
Notes
The corn sauce, which is also good on chicken breasts or halibut, can be made ahead, refrigerated in an airtight container for up to 2 days and reheated in a small saucepan over low heat while the fish cooks.
