Charred Salmon with Corn-Jalapeño Salsa and Lime Crema
Ingredients
- 4 fillets (6 oz each)salmon fillets (skin-on)
- 3 earscorn
- ·jalapeño
- ½ mediumred onion
- ·cilantro
- 2lime
- ½ cupsour cream
- 3 tablespoonolive oil
- ·salt
- ·black pepper
- 1 teaspoonsmoked paprika
- 2 clovesgarlic
Prep
- 01
Shuck and cut corn kernels from 3 ears.
- 02
Finely dice 1 jalapeño (remove seeds for less heat).
- 03
Finely dice 1/2 medium red onion.
- 04
Roughly chop a small handful of cilantro.
- 05
Mince 2 cloves garlic.
Method
- 01
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, place salmon skin-side up in the pan and cook for 4 minutes. Flip, then cook for another 3–4 minutes, until just cooked through. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the smoked paprika. Transfer to a plate.
- 02
In the same skillet, add the remaining 1 1/2 tablespoons olive oil. Add the corn kernels and cook for 3–4 minutes, stirring occasionally, until lightly charred.
- 03
Stir the charred corn with the jalapeño, red onion, and half the cilantro. Squeeze the juice from 1 lime over the salsa and season with 1/4 teaspoon salt.
- 04
Whisk together the sour cream, minced garlic, and juice from 1 lime to make the crema. Season with a pinch of salt.
- 05
Serve each salmon fillet topped with a generous spoonful of corn-jalapeño salsa, a drizzle of lime crema, and a scatter of remaining cilantro.
Spice Tips
The jalapeño provides a fresh kick; keep the seeds for more heat. For deeper spice, add 1/4 teaspoon cayenne to the salsa or a sprinkle of red pepper flakes. A dash of hot sauce (like Sriracha) in the lime crema adds another layer of warmth.
For extra punch, keep jalapeño seeds in or add a pinch of cayenne to the salsa. Corn kernels can be cut and stored in the fridge up to 2 days ahead.