Southwest Roasted Salmon and Corn

By á-2571

Ingredients

• 2 medium ears fresh corn, unhusked
• 1 salmon fillet (6 ounces), cut into 2 equal pieces
• 1 tablespoon plus 1 teaspoon fresh lime juice, divided
• 1 clove garlic, minced
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1/8 teaspoon salt, divided
• 1/8 teaspoon black pepper
• 2 teaspoons margarine, melted
• 2 teaspoons minced fresh cilantro

Preparation

Step 1

Preheat oven to 400°F. Spray shallow 1-quart baking dish with nonstick cooking spray. Pull back husks from each ear of corn, leaving husks attached. Discard silk. Bring husks back up over each ear. Soak corn in cold water 20 minutes.
Place salmon, skin side down, in prepared dish. Pour 1 tablespoon lime juice over fillets. Marinate at room temperature 15 minutes.
Combine garlic, chili powder, cumin, oregano, half of salt and the pepper in small bowl. Pat salmon lightly with paper towel. Rub garlic mixture on tops and sides of salmon.
Remove corn from water. Place corn on one side of oven rack. Roast 10 minutes; turn.
Place salmon in baking dish on other side of oven rack. Roast 15 minutes or until salmon is opaque and flakes when tested with fork, and corn is tender.
Combine margarine, cilantro, remaining 1 teaspoon lime juice and remaining salt in small bowl. Remove husks from corn. Brush over corn. Serve corn with salmon.