Petite, uniquely-shaped Peruvian peppers lend a sweet and tangy pop of flavor to crisp green beans, served alongside smoky, spice-crusted salmon. For more Mexican-inspired flavor, we’re also pairing it with our take on elote, or corn smothered in layers of creamy sauce and crumbly Cotija cheese.
Ingredients
Ingredients
- 1 10-Ounce Skin-On Salmon Fillet
- 1 Lime
- 6 oz Green Beans
- 2 Of Corn
- 1/4 c Mexican Crema Or Sour Cream
- 2 tbsp Grated Cotija Cheese
- 1 tbsp Pickled Peruvian Peppers
- 1 tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
Instructions
Instructions
Prepare the ingredients:
Fill a pot large enough to fit a corn cob with salted water; heat to boiling on high. Wash and dry the fresh produce. Remove and discard the husks and silks of the corn. Quarter the lime. In a bowl, combine the crema or sour cream and the juice of 2 lime wedges; season with salt and pepper to taste.
Cook the fish:
Pat the fish dry with paper towels. Transfer to a cutting board, skin side down. Cut into 2 equal-sized pieces; season on both sides with salt, pepper, and half the spice blend. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skinless side down. Loosely cover the pan with aluminum foil and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with the aluminum foil to keep warm.
Cook the green beans:
Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the green beans and 2 tablespoons of water; season with salt and pepper. Cover the pan with aluminum foil and cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Turn off the heat and stir in the peppers.
Cook the corn:
While the green beans cook, add the corn to the pot of boiling water. Cook 2 to 3 minutes, or until tender. Drain thoroughly and transfer to a plate. Pat dry with paper towels.
Dress the corn & serve your dish:
Evenly spread half the seaoned crema or sour cream onto the cooked corn cobs. Top with the cheese and as much of the remaining spice blend as you’d like. Serve the cooked fish with the cooked green beans, dressed corn, and remaining lime wedges on the side. Top the fish with the remaining seasoned crema or sour cream. Enjoy!