Baked Salmon with Roasted Corn and Tomato Remoulade

I love the ease of oven roasting fish fillets, so I developed this recipe when my favorite supermarket seafood department had beautiful pink steelhead trout fillets. The simply prepared fillets are topped with a roasted corn and tomato remoulade sauce, making this a dish worthy of company. I’ve paired this sauce with salmon, but it is wonderful with all types of fish and is also great with fried catfish, crab cakes, and pan-seared scallops. You’ll have leftover sauce, so toss it with some boiled, peeled shrimp and serve on a bed of lettuce for a delicious salad.

Baked Salmon with Roasted Corn and Tomato Remoulade

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cups corn niblets (2 to 3 ears fresh corn, 1¾ cups frozen or 1 11-ounce can drained corn niblets)

  • 1

    medium tomato, diced

  • Salt and pepper

  • 1

    tablespoon fresh lemon juice

  • ¼

    cup mayonnaise

  • ¼

    cup sour cream

  • 2

    tablespoons ketchup, chili sauce or cocktail sauce

  • 1

    tablespoon grainy or Dijon mustard

  • 2

    green onions, chopped

  • 1

    teaspoon dry or 1 tablespoon fresh chopped parsley

  • 1

    teaspoon Worcestershire sauce

  • 4

    6-ounce salmon fillets*

Directions

Preheat oven to 400 degrees F. Spread corn and diced tomatoes on a baking sheet that has been covered with aluminum foil. Season with salt and pepper and roast for 10 to 15 minutes. Remove from oven, scrape into a medium bowl and set aside to cool. When cool, add lemon juice, mayonnaise, sour cream, ketchup, mustard, green onions, parsley and Worcestershire. Cover and refrigerate until ready to use. Line a baking sheet with aluminum foil. Place fish on the baking sheet, skin side down, and sprinkle to taste with the Cajun seasoning. Bake at 400 degrees F for 10 minutes. Remove from baking sheet, slipping a metal spatula between the skin and flesh of the fish, leaving the skin behind. Place on individual dinner plates and top with 1/4 cup of the remoulade sauce. Makes 4 servings. Note: Leftover sauce can be kept in a sealed container for up to 1 week. *Grouper, mahi mahi, or other firm-fleshed fish can be used in place of the salmon


Nutrition

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