Spicy Mexican Salmon

Spicy Mexican Salmon With Cilantro Lime Oil, and Esquites Style Salad

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PREP TIME: 10 Minutes/ COOK TIME: 25 Minutes

SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 630/ Protein 36g

DIFFICULTY LEVEL: Easy

INGREDIENTS: 2 TBSP Sour Cream, ½ Cup Feta Cheese, 1 TSP Chili Powder, Salmon, Lime, Scallions, Cilantro, 2 TSP Honey, 2 TBSP Mayo, Corn

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Step 1: Prep and Make Corn Salad

Wash and dry produce

Drain and rinse corn, and pat dry with paper towels

Thinly slice scallions, separating whites from greens

Roughly chop cilantro

Zest and quarter lime

Heat a large pan over medium heat

Add corn, and season with ¼ TSP of salt, pepper, and sugar

Cook for 6 minutes

Turn off heat, trasfer to a medium bowl

Stir scallion whites, mayo, sour cream, feta, half the cilantro, juice from half the lime, salt, pepper, and Chipotle powder to taste into bowl with corn

Mix well

Set aside until ready to serve

Step 2: Make Cilantro Lime Oil

In a small bowl, combine scallion greens, lime zest, half the honey, remaining cilantro, 1.5 TBSP olive oil, juice from one lime wedge, and ¼ TSP of salt and pepper

Stir vigorously with a spoon until scallions and cilantro have wilted for 45 seconds

Set aside until ready to serve

Step 3: Cook Salmon

Pat salmon dry with paper towels

Season generously with salt, pepper, and as much remaining chili powder as like

Heat a drizzle of oil in pan used for corn over medium heat

Cook salman skin side down for 7 minutes

Flip, and cook flesh side down for 2 more minutes

Place on cutting board to rest for atleast 3 minutes

Step 4: Finsh to Serve

Divide enquites style salad between plates

Top with salmon

Drizzle with cilantro lime oil over salmon, or serve on the side for dipping

Serve with any remaining lime wedge

Serve Hot and Enjoy!