Wednesday, January 7, 2009

Foil-Baked Salmon with Corn and Lime

This was one of the first recipes I made when I moved to Washington, DC and started living on my own. At the time, I was cooking for one, and this was the perfect home cooked meal. I made this the other night, after deciding that I needed another preparation for salmon, and doubled the recipe. With very little work, you wind up with a beautiful and very tasty dinner.

Foil-Baked Salmon with Corn and Lime
(from Williams-Sonoma Cooking for Yourself)

This recipe serves one, but is easily doubled.

3/4 cup corn kernels
1/4 red bell pepper, seeded and cut into small, neat dice
2 tablespoons chopped fresh cilantro
1/2 jalapeno chile, seeded and minced, or more to taste
salt and ground pepper to taste
2 teaspoons unsalted butter, cut into bits
1 lime wedge, plus 3 thin lime slices
1 skinless salmon fillet (1/2 lb)
  • Preheat an oven to 450 degrees F.
  • Put the corn kernels in a bowl. Add the bell pepper, cilantro, chile, salt, and pepper, and mix well.
  • Put a 12 x 18-inch sheet of heavy-duty aluminum foil on a work surface. Top with the corn mixture and dot with 1 teaspoon of the butter. Squeeze lime wedge over the salmon fillet, then season with salt and pepper. Place the salmon on top of the corn mixture. Top with lime slices and dot with the remaining 1 teaspoon butter.
  • Bring the long edges of the foil together and fold over to form a tight seal. Fold and seal the ends as well. Bake until the salmon is opaque throughout and just flakes with a fork, 15-20 minutes. The timing will depend on the thickness of the fillet.
  • Transfer the packet to a heatproof work surface. Open the foil carefully at the ends first, allowing hot steam to escape, then unwrap the top. Transfer to a warmed dinner plate.

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