Time: 40 min.
Complexity: easily
Servings: 4

The secret to the amazing flavor of this oven-baked red fish lies in the butter topping mixed with crushed garlic and lime zest, which imbues the salmon with a creamy tenderness and bright citrus notes. In this case, the lime is more appealing than the more traditional lemon, giving the salmon a truly unique flavor. The fish is coated in the aromatic butter before baking. Serve it with Mexican-style creamy corn, sautéed tomatillos, and chili pepper. Before serving, drizzle the corn with lime juice and sprinkle with fresh cilantro. Low-fat sour cream adds a light, creamy flavor.

Ingredients:

• 0.7 kg salmon fillet with skin (1 piece), preferably sockeye salmon
• 3 tbsp (45 g) unsalted butter, room temperature
• 1 clove of garlic, grated
• Zest and juice of 1 lime
• 2 medium shallots, chopped
• 5 small physalis (about 200 g), peeled, washed and cut into 4 pieces
• 3 ears of corn, kernels removed (about 4 cups)
• 1 Fresno pepper, seeded and chopped
• 1/3 cup sour cream
• 0.5 cup fresh cilantro, chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

salmon, shallots, ground cherries, Fresno pepper, corn

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Preparation:

Step 1
• Preheat oven to 275°F (135°C). In a small bowl, combine 2 tablespoons (30 g) butter, garlic, lime zest, 1/2 teaspoon salt, and a few grinds of black pepper. Spray a rimmed baking sheet with cooking spray. Place the fish skin-side down on the prepared baking sheet and spread the butter mixture evenly over the top. Bake until the fish is cooked through, 20 to 25 minutes.
Step 2
• Meanwhile, melt the remaining 1 tablespoon (15 grams) butter in a large skillet over medium-high heat. Add the shallots and cook, stirring, until soft and translucent, 3 minutes. Add the tomatillos and cook until softened, about 4 minutes. Add the corn and Fresno peppers. Cook, stirring frequently, until heated through, about 6 minutes.
Step 3
• Remove the pan from the heat and stir in the sour cream, cilantro, and half the lime juice; season with salt, pepper, and a squeeze of lime juice to taste. Cut the fish into quarters and serve with creamed corn.

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