Tuesday, January 24, 2012

Creole Spiced Salmon or Chicken {recipe}

This month has been great sharing so many yummy healthy recipes with you!  This will be my last week this month sharing all healthy recipes because, lets be honest, I have to share some Superbowl recipes next week!  Those recipes are not traditionally known for being figure friendly :)
Today I'd like to share a wonderful meal you could prepare for Valentines Day.  I don't know about you, but we hardly ever go out to eat on actual Valentines Day.  The crowds are too much for me!  On the day of we generally make a yummy meal at home that is a step above our usual menu.  I must admit, the hubby was the one who found this recipe AND cooked it for us this weekend.  It is packed with lots of flavor, and with the salsa over top, it is to die for. Best of all, GOOD FOR YOU!

It is a versatile recipe as well.  The recipe is for salmon, but I am not a fish fan at all so chicken was a fabulous substitute.  In fact, the hubby cooked himself up salmon and a chicken breast for me :)

Creole Spiced Salmon (or Chicken) with Southwest Style Corn and Avocado Relish
  • 2 large ears fresh yellow corn, peeled and silk removed
  • 1 large red bell pepper, diced
  • 1-2 Hass avocados, peeled, seeded and cut into 1/2-inch dice (use as much or as little as you like)
  • 6 tablespoons finely chopped red onions
  • 1/4 cub chopped fresh cilantro (again, to your liking)
  • 1 jalapeno, seeded and finely diced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • salt and pepper to taste
  • 4 (6-ounce) salmon fillets with the skin (or substitute boneless, skinless chicken breasts)
  • 2 tablespoons extra-virgin olive oil
  • Tony Chachere's Creole seasoning
  • Grilled Asparagus with Garlic, recipe follows
Place corn on grill with medium-high heat.  Grill until kernels begin to caramelize, turning every few minutes. When cool enough to handle, cut the kernels from the ear and place in a medium bowl. To the corn, add the bell pepperavocados, onions, cilantro, jalapeno, olive oil, lemon juice, and salt and pepper to taste. Toss to combine and set aside.
Preheat the grill to medium-high heat.
Lightly brush the fillets with the olive oil and season each on the flesh side liberally with Creole seasoning. Add to the grill, skin side down, and cook until the skin is crisp, 4 to 5 minutes. Turn and cook until the salmon is opaque and medium-rare, about 4 minutes, depending upon the thickness of the fillets.

To serve, lay the asparagus fillets down the center of 4 large plates and place the fillets on the asparagus. Spoon the relish over the fish and serve immediately.

Grilled Asparagus with Garlic:
  • 1 pound large asparagus, woody ends trimmed*
  • 3 tablespoons extra-virgin olive oil
  • 3/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon fresh lemon juice
  • 2 teaspoons chopped garlic

Preheat the grill to medium.
In a shallow baking dish, toss the asparagus with the oil to coat well. Add the salt and pepper and toss to coat evenly.

Place the asparagus on the grill in a single layer, and cook, turning, until marked and tender, about 12 to 15 minutes. Transfer to a platter, sprinkle with the lemon juice and garlic and toss well. Cover with aluminum foil and let sit for 5 minutes before serving.

Yield: 4 servings

*NOTE: Large asparagus can be placed directly on the grill; smaller ones may fall through during cooking. If cooking thin asparagus, use a grill basket.

Recipe Source:  adapted from Emeril Lagasse via Food Network

We made this while there was 2 inches of snow on the ground so we did it all inside.  We used an indoor grill pan, but any large skillet can be used.

Hoping you are all keeping your New Years Resolutions!


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