The secret of the amazing taste of this red fish baked in the oven, lies in topping from butter mixed with chopped garlic and lime zest that fills the creamy salmon tenderness with bright citrus notes. In this case, the lime will be sound more interesting than the traditional fish lemon and salmon get special. The fish is covered with aromatic oil until baking. Serve it with a creamy corn garnish in Mexican style with fried vegetable physalis and chili peppers. Before serving, also sprinkle with lime juice and sprinkle fresh cilantro. A light creamy taste will give it a low-fat sour cream. Nutritional value of one serving: (4 total) Calories 460, total fats 23 g., saturated fats 9 g., proteins 4one g., carbohydrates 23 g., fiber 3 g., cholesterol 125 mg., sodium 350 mg., sugar 0 g. Share with friends: 
Time: 40 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.7 kg salmon fillet with skin (1 piece), preferably sockeye salmon
- 3 tbsp. l (45 gr.) Unsalted butter, room temperature
- 1 clove garlic, grated
- 1 zest zest and juice
- 2 medium shallots, chopped
- 5 pieces. medium-sized vegetable physalis (approximately 200 gr.), peeled, washed and cut into 4 parts
- 3 ears of corn, cut grains (about 4 tbsp.)
- 1 fresno pepper, peeled and chopped
- 1/3 Art. sour cream
- 0.5 tbsp. fresh cilantro chopped
Recipes with similar ingredients: salmon, shallots, physalis vegetable, fresno pepper, corn
Recipe preparation:
- Preheat the oven to 135 ° C. In a small bowl, mix 2 tbsp. l (30 gr.) Butter, garlic, lime zest, 0.5 tsp. salt and a little ground black pepper. Sprinkle the baking tray culinary spray. Put the fish skin down on the prepared baking sheet and evenly spread the mixture of cream oils. Bake until the fish is ready, 20-25 minutes.
- Meanwhile, in a large frying pan over moderate heat melt the remaining 1 tbsp. l (15 gr.) Butter. Add shallots and fry, stirring, until soft and transparent, 3 minutes. Add physalis and fry until soft, about 4 minutes. Add corn and fresno pepper. Fry, stirring often, until all not warm up, about 6 minutes.
- Remove pan from heat and stir in sour cream, cilantro and half lime juice; salt, pepper and drizzle lime juice over to taste. Cut the fish into 4 parts and serve with cream corn.
