Day 10- April 6, 2011

I'm back amongst the living! And to celebrate I'm making up for the lack of photos this week by doing a food blog of sorts. The recipe is from Fitness Magazine and it's healthy enough to make a health nut proud and tasty enough to keep everybody else happy :-) (note: all of these photos were shot with my Droid X)

Chile Roasted Salmon with Cilantro Cream

Makes: 6 Servings            Prep: 20 Min      Cook: 10 Minutes             Preheat Oven To 425⁰

Nonstick Cooking Spray

6 T. Fresh Lime Juice

6 Garlic Cloves, smashed

1 ½ t. Chili Powder

1 ½ t. Cumin

4 ½ t Olive Oil

6 5-oz Skinless Salmon Fillets

2 ¼ Cups Frozen Corn Kernels, Thawed

1 ½ Red Bell Peppers, thinly sliced

1 ½ Poblano Peppers, thinly sliced

¾ Red Onion, thinly sliced

Salt

Fresh Ground Black Pepper

½ Cup Low Fat Sour Cream (you can sub Nonfat Greek Yogurt and thin it with Skim Milk)

3 T. Chopped Fresh Cilantro

Preheat the oven to 425⁰. Mist 2 Large Baking sheets with cooking spray. In a small baking dish, mix together 3 T. Lime Juice with garlic, chili powder, cumin and 1 ½ t. Olive Oil. Add salmon and turn to coat, let sit.

In a medium bowl, toss corn, bell pepper, poblano peppers and onion with the remaining 3 t. Olive oil. Transfer corn mixture to one of the baking sheets; spread into a single layer.

Remove salmon from marinade and arrange on second baking sheet. Drizzle corn mixture with the salmon marinade. Season salmon and corn with salt and pepper to taste and roast 8-10 minutes, until fish is just cooked.

Mix together sour cream, cilantro and remaining lime juice. Season with salt to taste. Spoon corn onto plates and add salmon. Drizzle Cream over fish. Serve and enjoy!