Pacific Coast Salmon with Pan-Roasted Corn Salsa
It takes less than 1/2 hour to make this delectable roasted salmon dish served with a fresh and flavorful corn salsa.
Ingredients
1.5 pounds fresh salmon fillet(4 fillets)1 jar (16 ounces) Pace® Picante Sauce1 teaspoon olive oil1 cup frozen whole kernel corn, thawed and drained1 tablespoon chopped cilantro1 tablespoon lemon juice
Instructions
Heat the oven to 400°F.Place the salmon in a 13 x 9 x 2-inch baking pan. Spoon 1/2 cup of the picante sauce over the fish.Bake for 15 minutes or until the fish flakes easily when tested with a fork.Heat the oil in an 8-inch skillet over medium heat. Add the corn and cook for 4 minutes or until the corn starts to brown.Stir the remaining picante sauce, cilantro and lemon juice in the skillet and heat through. Serve the salmon with the corn salsa.
Pacific Coast Salmon with Pan-Roasted Corn Salsa
It takes less than 1/2 hour to make this delectable roasted salmon dish served with a fresh and flavorful corn salsa.
Directions
Print
Heat the oven to 400°F.Place the salmon in a 13 x 9 x 2-inch baking pan. Spoon 1/2 cup of the picante sauce over the fish.Bake for 15 minutes or until the fish flakes easily when tested with a fork.Heat the oil in an 8-inch skillet over medium heat. Add the corn and cook for 4 minutes or until the corn starts to brown.Stir the remaining picante sauce, cilantro and lemon juice in the skillet and heat through. Serve the salmon with the corn salsa.
Ingredients
1.5 pounds fresh salmon fillet(4 fillets)1 jar (16 ounces) Pace® Picante Sauce1 teaspoon olive oil1 cup frozen whole kernel corn, thawed and drained1 tablespoon chopped cilantro1 tablespoon lemon juice
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