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.
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.
The lime/garlic butter took about 2 seconds to whip up and slather on the salmon.
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.
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….
I’ve never made or eaten creamed corn…is it a southern thing?
Not sure, I had it a few times growing up, but this Mexican version really upped the ante.