Baked Salmon with Roasted Corn and Tomato Remoulade
I love the ease of oven roasting fish fillets, so I developed this recipe when my favorite supermarket seafood department had beautiful pink steelhead trout fillets. The simply prepared fillets are topped with a roasted corn and tomato remoulade sauce, making this a dish worthy of company.
I’ve paired this sauce with salmon, but it is wonderful with all types of fish and is also great with fried catfish, crab cakes, and pan-seared scallops. You’ll have leftover sauce, so toss it with some boiled, peeled shrimp and serve on a bed of lettuce for a delicious salad.
Line a baking sheet with aluminum foil. Place fish on the baking sheet, skin side down, and sprinkle to taste with the Cajun seasoning. Bake at 400 degrees F for 10 minutes. Remove from baking sheet, slipping a metal spatula between the skin and flesh of the fish, leaving the skin behind. Place on individual dinner plates and top with 1/4 cup of the remoulade sauce.
Makes 4 servings.
Note: Leftover sauce can be kept in a sealed container for up to 1 week.
*Grouper, mahi mahi, or other firm-fleshed fish can be used in place of the salmon
I’ve paired this sauce with salmon, but it is wonderful with all types of fish and is also great with fried catfish, crab cakes, and pan-seared scallops. You’ll have leftover sauce, so toss it with some boiled, peeled shrimp and serve on a bed of lettuce for a delicious salad.
- 1 3/4 cups corn niblets (2 to 3 ears fresh corn, 1 3/4 cups frozen or 1 11-ounce can drained corn niblets)
- 1 medium tomato, diced
- Salt and pepper
- 1 tablespoon fresh lemon juice
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons ketchup, chili sauce or cocktail sauce
- 1 tablespoon grainy or Dijon mustard
- 2 green onions, chopped
- 1 teaspoon dry or 1 tablespoon fresh chopped parsley
- 1 teaspoon Worcestershire sauce
- 4 6-ounce salmon fillets*
- Cajun seasoning, to taste
Line a baking sheet with aluminum foil. Place fish on the baking sheet, skin side down, and sprinkle to taste with the Cajun seasoning. Bake at 400 degrees F for 10 minutes. Remove from baking sheet, slipping a metal spatula between the skin and flesh of the fish, leaving the skin behind. Place on individual dinner plates and top with 1/4 cup of the remoulade sauce.
Makes 4 servings.
Note: Leftover sauce can be kept in a sealed container for up to 1 week.
*Grouper, mahi mahi, or other firm-fleshed fish can be used in place of the salmon