Salmon with Corn Sauce

Salmon with Corn Sauce
Recipe Type: entree
Author: Jane Fonda
Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hour
Serves: 4
When weather permits, cook the salmon on an outdoor charcoal grill for a great summer dinner party. Although relatively high in fat as seafood goes, salmon is a good source of omega-3 fatty acids, which benefit the heart and circulatory system.
Ingredients
  • 2 tablespoons reduced sodium soy sauce
  • 2 garlic cloves, peeled and minced
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 4 center-cut salmon fillets, about 4 oz each (skinned and trimmed, and pin bones removed)
  • 2 cups corn kernels
  • 1/3 cup choppied sun-dried tomatoes, packed without oil
  • 1/2 cup water
  • 1/2 teaspoon ground cumin
  • 1/4 cup chopped green onions, green and white parts
  • 1/4 cup choped fresh cilantro (fresh coriander)
  • 1 teaspoon ground black pepper
Instructions
  1. To make marinade, in a shallow glass baking dish, combine the soy sauce, garlic, lemon juice and sugar. Add the salmon fillets, turn to coat both sides, cover, refrigerate and marinate for 15 minutes to 8 hours. (I usually do this in a ziploc bag.)
  2. To make the corn sauce, in a small saucepan over medium-high het, combine the corn, tomatoes, water and cumin. Bring to a boil, reduce the heat to low and simmer until the tomtoes are soft, about 10 minutes. Remove from the heat, add the green onions and cilantro and stir to mix well. Cover to keep warm.
  3. In a large nonstick frying pan over medium-high heat, heat 1 tablespoon of the marinade. Transfer the salmon to a work surface and coat with the pepper. Discard the remaining marinade.
  4. Add the salmon to the hot pan and saute for 4 minutes. Turn and saute the fish until it just separates when pressed with a fork, about 4 minutes more.
  5. To serve, divide the fillets among 4 individual plates. Top each with an equal amount of the sauce. Garnish with cilantro sprig.
Notes

The corn sauce, which is also good on chicken breasts or halibut, can be made ahead, refrigerated in an airtight container for up to 2 days and reheated in a small saucepan over low heat while the fish cooks.

 

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5 Comments
  1. and now for something completely different πŸ˜‰

    I checked your cookbook and your first biography out at the library yesterday and had fun looking through both of them last night, look forward to trying out some of the ideas from the cookbook, next best thing to having a meal with you, I suppose πŸ˜‰

  2. i love salmon…what is your opinion on farm raised?..it is sure different that Alaska wild caught…i used wild caught salmon for your recipe…the corn i used was fresh.. i cut from the cobb..also i didn’t have sun dried tomatoes so i used fresh and only cooked it half time for it to be soft…this is the only variations from the recipe….excellent dinner….thanks..also salmon always get a five star IF done right

    • Glad you enjoyed it, Bill. I think fresh, wild ANYTHING tastes better but I do eat farm-raised just to conserve the wild and oerhaps endangered ones. xx

      • you know, i followed the recipe exactly this time with farm raised salmon…i research farm raised and found the operation has improved 100% than 10 years ago..love the corn sauce…it remind me of a Mexican dish served at Harry’s roadhouse off of 25 on the old Pecos trail exit..a little dumpy but it is filled up all the time, mostly university clients…i also followed your presentation plate photo…back to back salmon but i got a five star from the wife…a Jane Fonda very-lookalike….

  3. As A Chef and Women who just turned 50 eating healthy is a must, however I want to also enjoy my food and be satisfied. I am glad to find recipes for dishes that are real food, I love your salmon dish, Since fish is one of the staples in my diet, I will be including this in my collection. Thanks for sharing. ( I also wanted to comment on your book prime time which I started reading in my local book store and could not put it down, I loved what you said ” I have no time to waste as I once did, going down the wrong path. If I want to make ripples I better be sure I am throwing my pebbles in the right pond” loved That. thanks for being a shinning light in this sometimes not so bright world. Love coming from friends in the Caribbean.

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