Honey Lime Salmon w/ Cilantro Lime Corn Salad

Posted on - July 28, 2018 / Author - Tanorria Askew / Category - Uncategorized

I had such a great time filming a segment for Legal Notion on Facebook Watch!

When Juanita Ingram asked me for a quick and easy recipe for busy professionals, I wanted to be sure to offer something that was light refreshing, and used everyday ingredients.

Not only is this meal full of fresh ingredients, it’s perfect for summer and only takes 20 minutes to make!

Honey Lime Salmon
4 Salmon Filets (with or without skin)

Zest of 1 Lime

2 Limes, Juiced

3 Tbsp cup Extra Virgin Olive Oil

1/4 tsp chili powder

1 1/2 tsp salt

1/2 tsp black pepper

Preheat oven to 400 degrees.

Place salmon, skin side down, on a baking sheet. Combine all other ingredients in a small bowl and whisk until fully incorporated. Spoon sauce over salmon and bake for 15-20 minutes.

When removing salmon from baking sheet, slide spatula between salmon flesh and skin in order to remove skin.  Skin should stay on baking sheet and the meat will be ready to plate!

Cilantro Lime Corn Salad
4 Ears Fresh Corn, Removed from Cob
1 Orange Bell Pepper (any color is fine), chopped
1 Red Onion, chopped
1 Medium Zucchini, chopped
1 Pint Grape Tomatoes, cut into quarters
1/2 cup Cilantro, chopped
2 Limes, Juiced
1/4 Cup Extra Virgin Olive Oil
1 Tbsp Salt
1 Tsp Black Pepper

Remove corn from cob and place in a microwave safe bowl. Microwave corn for 1 minutes–just until heated through. Add all other veggies and cilantro to bowl. Toss salad with lime juice, oil, salt and pepper. Chill until ready to serve.

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