This salmon is a great summer dinner! Simple, flavorful, and uses a bunch of tasty summer produce. One of my favorite fish recipes from Half Baked Harvest! Serve with basmati rice!
Ingredients:
4 salmon filets (4-6oz each)
1/4 cup olive oil
3 tablespoons honey
1 tablespoon chili powder
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 teaspoon onion powder
1/8 teaspoon cinnamon
1/8 teaspoon black pepper
salt, to taste
2 peaches, quartered, pits discarded
1 ear corn
2 jalapenos
1 shallot, halved
1 avocado, cubed
1/2 cup cilantro, chopped
1 lime, zested and juiced
6 tablespoons salted butter
6 cloves garlic, minced
Preparation:
1. Preheat the oven to 450 degrees. Line a baking sheet with foil and spray with pan spray.
2. In a small bowl, mix together chili powder, smoked paprika, garlic powder, onion powder, cinnamon, black pepper, and salt.
3. Place the salmon on one half of the prepared baking sheet. Rub with chili powder mixture. Place quartered peaches, ear of corn, whole jalapenos, and halved shallot on the other half of the baking sheet. Drizzle salmon and produce with olive oil and honey.
4. Roast sheet pan for 10-15 minutes, until fish is cooked through. Switch the oven from bake to broil for the last 30-60 seconds. Watch carefully so nothing burns.
5. To make the salsa, dice the peaches, cut the corn kernels off the cob, seed and dice jalapenos, and dice shallots. Add avocado, cilantro, lime zest and juice to bowl. Stir to combine. Season with salt and pepper.
6. In a small skillet, melt butter until it is browning. Add minced garlic, and cook until fragrant and crisp.
7. Plate salmon with salsa and top with garlic butter. Serve on a bed of rice!
Ingredients:
4 salmon filets (4-6oz each)
1/4 cup olive oil
3 tablespoons honey
1 tablespoon chili powder
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 teaspoon onion powder
1/8 teaspoon cinnamon
1/8 teaspoon black pepper
salt, to taste
2 peaches, quartered, pits discarded
1 ear corn
2 jalapenos
1 shallot, halved
1 avocado, cubed
1/2 cup cilantro, chopped
1 lime, zested and juiced
6 tablespoons salted butter
6 cloves garlic, minced
Preparation:
1. Preheat the oven to 450 degrees. Line a baking sheet with foil and spray with pan spray.
2. In a small bowl, mix together chili powder, smoked paprika, garlic powder, onion powder, cinnamon, black pepper, and salt.
3. Place the salmon on one half of the prepared baking sheet. Rub with chili powder mixture. Place quartered peaches, ear of corn, whole jalapenos, and halved shallot on the other half of the baking sheet. Drizzle salmon and produce with olive oil and honey.
4. Roast sheet pan for 10-15 minutes, until fish is cooked through. Switch the oven from bake to broil for the last 30-60 seconds. Watch carefully so nothing burns.
5. To make the salsa, dice the peaches, cut the corn kernels off the cob, seed and dice jalapenos, and dice shallots. Add avocado, cilantro, lime zest and juice to bowl. Stir to combine. Season with salt and pepper.
6. In a small skillet, melt butter until it is browning. Add minced garlic, and cook until fragrant and crisp.
7. Plate salmon with salsa and top with garlic butter. Serve on a bed of rice!