Seafood
Mexican Skillet Salmon
Prep
cook
total
Ingredients
- 2 salmon fillets
- 2 tablespoons olive oil
- Spanglish Asadero All-Purpose seasoning (to taste)
- 2 tablespoons salted butter
- 1/2 small red onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups corn kernels
- 2 teaspoons Spanglish Asadero Elote seasoning
- 3/4 cup heavy cream
- 1/2 cup cotija cheese
- 2 limes, halved
- Fresh cilantro, chopped, for garnish
featured seasoning
All Purpose
Directions
- Pat the salmon dry with a paper towel.
- Over low-medium heat, add olive oil to skillet.
- Add salmon and season with Spanglish Asadero All Purpose and cook each side for about 4 minutes.
- Remove salmon and set aside on a plate.
- Melt butter in a skillet over medium-high heat.
- Add chopped red onions and cook until softened, about 3 minutes.
- Add 1 tablespoon chopped fresh garlic and cook for another 30 seconds.
- Add one cup yellow corn.
- Add Spanglish Asadero Elote seasoning and stir well.
- Add the heavy cream and bring to a simmer, then add the cotija, stirring to combine.
- Add the cooked salmon back to the skillet, then garnish with the cilantro and the juice from both limes.
- Top with more elote seasoning and cotija as desired.
