Blackened Salmon Bites
By: Taylor Jackzen @taylorjackzen
Made With:
Recipe and Photo Credit: Taylor Jackzen @taylorjackzen
Recipe and Photo Credit: Taylor Jackzen @taylorjackzen
Key products
Instructions
- For the Mexican Street Corn Salad, heat large skillet over medium-high heat; add corn kernels to skillet and cook, stirring occasionally, until the corn is slightly charred and cooked through, about 5 to 7 minutes. Remove from heat and cool slightly.
- Mix mayonnaise, crema, Cotija cheese, lime juice, chili powder, paprika, garlic powder, salt and black pepper in large bowl; set aside. Add corn; toss gently to coat. Stir in chopped cilantro, red onion, green onions and jalapeño, if using. Set aside until ready to serve.
- For the Garlic Aioli, combine mayonnaise, lemon juice, mustard, garlic powder, salt and black pepper in medium-size bowl; set aside.
- For the Salmon Bites, combine paprika, garlic powder, onion powder, thyme leaves, oregano, cayenne red pepper, black pepper and salt in small bowl. Place salmon cubes in large bowl; drizzle with 2 tablespoons olive oil and toss to coat evenly. Sprinkle seasoning over salmon cubes and toss again to coat salmon with spice mixture.
- Heat remaining olive oil in large skillet over medium-high heat. Add salmon cubes in single layer. Cook for 2 to 3 minutes on each side, or until the salmon is blackened and cooked through. Serve salmon bites with garlic aioli for dipping and corn salad on the side.
