Summer Salmon Recipe

Inspired by Ivy & Varley

Time40m

Serves4

chilled esquites, cotija, cilantro, guajillo salsa roja

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Ingredients

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Ingredients for Summer Salmon

4 pieces Salmon fillet

2 cups Corn kernels (fresh or frozen)

1/2 cups Cotija cheese

1/4 cups Fresh cilantro, chopped

3 pieces Guajillo peppers

2 pieces Garlic cloves

2 tbs olive oil

2 tbs ReaLime juice

to taste Celtic sea salt

to taste black pepper

Method

Directions for Summer Salmon

Prepare the Guajillo Salsa Roja

Soak guajillo peppers in hot water for 15 minutes until soft. Remove stems and seeds. Blend soaked peppers with garlic, olive oil, lime juice, salt, and black pepper until smooth. Set aside.

Cook the Salmon

Season salmon fillets with salt and black pepper. Heat a pan over medium heat with a little olive oil. Cook salmon for 4-5 minutes on each side or until cooked through. Remove from heat and let cool, then chill in the refrigerator.

Prepare the Esquites

If using fresh corn, grill or steam corn kernels until tender. In a bowl, combine corn kernels, cotija cheese, chopped cilantro, lime juice, and salt to taste. Mix well.

Assemble the Dish

On serving plates, place a portion of the chilled esquites. Top with the chilled salmon fillet and drizzle with guajillo salsa roja. Garnish with additional cilantro if desired.