Creamed Corn with Pepper Salmon
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Additional Time
30 mins
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Total Time
45 mins
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Servings
4 people
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Calories
611 kcal
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Course
Dinner
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Cuisine
American, Vegetarian
Creamed Corn with Pepper Salmon
Description
Creamed Corn with Pepper Salmon combines marinated salmon fillets and a creamy vegetable side. The salmon is first marinated in a mixture including soy sauce, mashed garlic, lemon juice, and sugar for 30 minutes. After marinating, each fillet is coated in ground black pepper, creating a peppery crust when sautéed in olive oil until the fish flakes easily.
The creamed corn is prepared by cooking frozen corn kernels with olive oil over high heat, then adding finely chopped red bell pepper and allowing the mixture to soften. Heavy cream is incorporated and simmered until reduced, creating a creamy base seasoned with salt and pepper. This accompaniment balances the peppery salmon with its sweet creaminess.
The dish assembles by plating the peppered salmon alongside or atop the creamed corn and bell pepper mixture, providing a combination of textures and flavors that complement each other well for a satisfying meal.
Ingredients
FOR THE SALMON
- 4 tablespoons soy sauce
- 2 garlic mashed to a paste, cloves
- 4 teaspoons lemon juice
- 2 teaspoons sugar
- 4 salmon fillet skinless, 6 ounces
- 2 tablespoons black pepper
- 3 tablespoons olive oil
FOR THE CREAMED CORN AND BELL PEPPER
- 3 cups corn kernel frozen
- 2 tablespoons olive oil
- 1 cup red bell pepper finely chopped
- 6 tablespoons heavy cream
- salt for seasoning
- black pepper for seasoning
Instructions
- In a sealable plastic bag combine well the soy sauce, garlic, lemon juice and the sugar, and add the salmon to it coating it well. Let it marinate sealed and chilled for 30 minutes.
- Meanwhile, in a heavy skillet cook the corn in the oil over high heat, stirring for 3 minutes. Add the bell peppers and cook the mixture stirring for another 4-5 minutes until the vegetables are tender. Add the cream, and season with salt and pepper to taste. Simmer until the cream is evaporated.
- Remove the salmon from the bag, discard the marinade, pat it dry and press the ground black pepper onto each piece of salmon, coating thoroughly.
- In a large skillet heat the 3 tablespoons olive oil over moderately high heat until hot but not smoking and sauté the salmon in it for 2 minutes on each side, or until it flakes.
- Transfer to a plate and serve the corn bell pepper mixture around it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 611 kcal
% Daily Value*
| Calories | 611kcal | 31% |
| Carbohydrates | 30g | 10% |
| Protein | 39g | 78% |
| Fat | 38g | 58% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 124mg | 41% |
| Sodium | 1320mg | 55% |
| Potassium | 1176mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1635IU | 33% |
| Vitamin C | 52mg | 58% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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