With 3 trips (!!!) scheduled in the next several months I’ve been looking for healthier dinners to help get me back into my skinny jeans. Enter: Slow-Roasted Salmon with Creamed Corn.

This recipe from Food Network caught my eye while I was flipping through my recipe book. It’s listed as 4 servings at 460 calories per, but it easily made 6 salmon with creamed corn meals. So, it was really more like 306 calories per serving.

salmon and creamed corn

I bought wild caught salmon from Hy-vee, it was on sale for $14.99. (Have I told you how much I love that store?) You could easily find and make this recipe with less expensive salmon, but sometimes a meal is worth splurging on.

salmon with creamed corn

The lime/garlic butter took about 2 seconds to whip up and slather on the salmon.

salmon and creamed corn

While the salmon was baking we made the creamed corn, starting with frying up the shallots and tomatillos. Call me weird, but I love the smell of onions frying.

salmon and creamed corn

The recipe calls for 3 ears of corn, but I went the easy routed with canned corn. Once at the store though, I absentmindedly grabbed creamed corn instead of corn kernels. The result was very creamy and not all that photo-worthy.

Don’t judge a salmon with creamed corn by it’s cover….

salmon and creamed corn
Like my cauliflower soup, this meal tasted SO much better than it looks. And, I know, I know, you should drink white wine with fish, but we had the bottle of red already opened and I hate to waste good wine. Like our tour guide in Sonoma would say, “Just drink it!” The full list of ingredients and instructions are on the Food Network site. If salmon with creamed corn isn’t your thing, check out this Steak Salad or this Vegetable & Chicken Sausage Chickpea Pasta.
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