Chili-Rubbed Salmon

“I can do this. I can do this,” I tell myself as I peel myself up from the couch.  My son has a fever, I feel achy and cooking dinner does not sound fun.  “Mmmm.. Someburros,” briefly crosses my mind and I mention it to my daughter.  After my afternoon with a very discontent 7-month-old, I really want to get frozen yogurt tonight.  I can’t justify greasy, delicious Mexican food and frozen yogurt.  So, frozen yogurt wins and I get up.

Thankfully, this recipe is really easy and incredibly healthy (which really means more calories for frozen yogurt).  I found it on the Fitness Magazine website and have adapted it from there.
You need:
  •  4 crushed garlic cloves
  • 2 limes
  • 2 tsps chili powder
  • 2 tsps cumin
  • 1 lb salmon, cut in 4-5 oz portions (I like the skin still on, I’ll tell you why)
  • 1 1/2 cups frozen corn (defrosted)
  • 1/2 red onion, sliced
  • 1 red bell pepper, sliced
  • 1 Anaheim chili sliced
  • 1 Tbs olive oil
  • 1/2 cup reduced fat sour cream
  • 2 tbs chopped cilantro
  • salt
Preheat oven to 425 degrees.  Prepare two baking sheets by covering them with aluminum foil.  I do this because I hate clean-up and this simple step just makes it easier. 
First, mix the garlic, juice from 1 lime, chili powder and cumin in a shallow baking dish. 
Stir until it resembles a thin paste coating the bottom of the dish.  Place the salmon skin side up in the dish and let marinate (at least 15 minutes). 
Next, mix the corn, red bell pepper, red onion and Anaheim chili in a bowl.  Toss with olive oil, salt and pepper.  
In a seperate bowl, mix the sour cream, juice from 1 lime, and cilantro.  Salt to taste.  Place this in the refrigerator until you are ready to serve. 
Remove salmon from marinade and place skin side down on baking sheet.  Do not spray this baking sheet with cooking oil.  The skin of the salmon will stick to the foil, thus letting you serve a perfect skinless filet of salmon.  
Toss remaining marinade from salmon with vegetables.  Spray second baking sheet with cooking oil.  Spread vegetables out on cooking sheet. 

Place both baking sheets in preheated oven for 8-10 minutes.

Remove and plate your entree!  Spoon a large helping of veggies on a dinner plate, place a filet on top and spoon sour cream sauce on top.

Yum!  My 7-month-old loved the salmon.  Even though he was feeling sick, he kept asking for more little bites.  My five-year-old complains about all food these days (unless the food is covered with cheese.  She was very upset when I decided against Someburros).  She ate a little bit of this with very little complaining.  Victory!

Comment below to let us know if you try this recipe.  Also, let us know any helpful cooking tips you might use!

JoAnn Crohn

CEO/Founder at No Guilt Mom
JoAnn Crohn, M. Ed is a parenting educator and life coach who helps moms feel confident in raising empowered, self-sufficient kid while pursuing their own goals & passions.

She’s an accomplished writer, author, podcast host of the No Guilt Mom podcast, and speaker who appears in national media. Work with her personally in Balance VIP

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