Spiced Salmon with Warm Corn-Lime Cream, Cilantro Rice, and Sautéed Zucchini

Name: Spiced Salmon with Warm Corn-Lime Cream, Cilantro Rice, and Sautéed Zucchini
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 24 oz salmon fillets; 1 cup jasmine rice; 2 cups water; 1 1/2 cups corn kernels; 3/4 cup cooking cream; 12 oz zucchini; 4 cloves garlic; 2 units lime; 3/4 cup loosely packed fresh cilantro; 3 tbsp olive oil; 1 tbsp butter; 2 tsp sweet paprika; 1 tsp ground cumin; 1 tsp onion powder; 1 1/2 tsp salt; 1 tsp black pepper

An original, balanced dinner featuring gently spiced seared salmon fillets served over fragrant cilantro rice, paired with a warm corn-lime cream and garlic sautéed zucchini.

20 minPrep

25 minCook

45 minTotal

4Servings

High Protein

Ingredients

Adjust servings

4 (aprox. 680 g / 24 oz en total) 680 g salmon fillets (skinless or with piel, as needed preferencia)
200 g jasmine rice (enjuagado)
480 ml water (for cocer the arroz)
240 g corn kernels (fresh or descongelado)
180 ml cooking cream (for the cream tibia)
360 g zucchini (cut en medias lunas)
4 cloves garlic (2 chopped and 2 thinly sliced)
2 units lime (zest and juice separados)
20 g fresh cilantro (chopped)
45 ml olive oil (divided)
15 g butter (for the cream of maíz)
4 g sweet paprika (for the salmón)
2 g ground cumin (for the salmón)
2 g onion powder (for the salmón)
8 g salt (or to taste, divided)
2 g black pepper (or to taste, divided)

Nutrition facts

per serving

585 kcal

Calories

35 g

Protein

35 g

Carbs

33 g

Fat

3.5 g

Fiber

31.5 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyFish

Instructions

1
1. Rinse the jasmine rice under cold water. Place it in a saucepan with 480 ml (2 cups) water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 12-15 minutes until tender. Remove from the heat and let it rest, covered, for 5 minutes.
2
2. While the rice cooks, pat the salmon fillets dry. Rub or sprinkle them with 1 1/2 tablespoons olive oil, sweet paprika, ground cumin, onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Set aside.
3
3. Heat a large skillet over medium-high heat for 2 minutes. Cook the salmon for 4-5 minutes on the first side and 2-4 minutes on the second side, until golden and cooked to your liking. As a reference, if you prefer to finish it in the oven, transfer it to a preheated oven at 400°F (200°C) for 3-5 minutes. Remove and set aside.
4
4. In the same skillet, add the butter and 1/2 tablespoon olive oil. Add 2 minced garlic cloves and cook for 30 seconds. Stir in the corn kernels, cooking cream, zest of 1 lime, and 2 tablespoons lime juice. Cook over medium heat for 3-4 minutes, stirring, until creamy. Season with a pinch of salt and pepper.
5
5. Transfer the corn mixture to a blender or use an immersion blender to puree only half of it, keeping the texture partially creamy with some whole kernels. Keep warm.
6
6. In another skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the 2 sliced garlic cloves and cook for 20 seconds. Add the zucchini, season with the remaining salt and pepper, and sauté for 4-5 minutes until tender but still slightly firm.
7
7. Fluff the cooked rice with a fork and mix in half of the chopped fresh cilantro and 1 tablespoon lime juice.
8
8. To serve, divide the cilantro rice among plates, spoon over a generous amount of warm corn-lime cream, place the spiced salmon on top, and serve with the sautéed zucchini. Finish with the remaining fresh cilantro and a little extra lime zest or juice if desired.

Chef tips

For a better crust on the salmon, let it sit at room temperature for 10 minutes before cooking and avoid moving it during the first few minutes in the skillet.

Substitutions

You can substitute salmon with trout or sliced chicken breast, adjusting the cooking time as needed. The cream can be replaced with unsweetened plant-based cream for a dairy-free version.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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