Lime And Garlic Salmon With Mexican Creamed Corn With Tomatillos And Cotija Cheese

LIME AND GARLIC SALMON WITH 

MEXICAN CREAMED CORN WITH

TOMATILLOS AND COTIJA CHEESE

Ingredients:

3 T. unsalted butter, at room temperature, divided use 1 cloves garlic minced
Zest and juice of 1 lime
Salt and pepper to taste
4 (5 to 6 oz.) salmon fillets
2 medium shallots, chopped
5 small tomatillos (8 oz.), husked, rinsed and quartered 
4 cups fresh corn kernels (from 3 to 4 ears)
1 small red Fresno chili, seeded and minced
1/3 cup Mexican crema
1/2 cup chopped cilantro

Serves 4.

Ingredients:

1. Preheat grill to medium heat; cover with a sheet of oiled aluminum foil. Combine 2 T. of the butter with the garlic, lime zest and juice, 1/2 tsp. salt and a bit of pepper in a small bowl. Spread butter mixture on the top of the salmon and set fillets on the hot foil-lined grill. Cover immediately and cook for about 10 minutes or until salmon is cooked through.

2. Meanwhile, melt remaining 1 T. butter in a large skillet over medium high heat. Add the shallots and cook, stirring until softened, about 3 minutes. Add the tomatillos and cook until slightly soft, about 4 minutes. Add the corn and chili. Cook, stirring often, until warmed through, about 6 minutes. Remove from heat and stir in the crema, cilantro and half the lime juice; season with salt and pepper and more lime juice to taste. Serve salmon on a bed of the corn.