Cilantro-lime salmon with Mexican corn salad
Restaurant or Company:
Pura Vida, Public Square
Blue Canyon Kitchen and Tavern, Twinsburg
Chef (and/or owner): Owner/Chef Brandt Evans
Skinless salmon fillets
½ cup olive oil
1 tablespoon ground cumin
1 teaspoon ground coriander
½ teaspoon cayenne pepper
½ cup sour cream
4 green onions
1 bunch fresh cilantro
2 tablespoons lime juice
1 tablespoon garlic
Salt and pepper, to taste
1. Add cilantro-lime sauce ingredients to food processor; process until smooth.
2. Dab both sides of salmon fillets with paper towel; sprinkle with spice mixture.
3. Heat olive oil in skillet; add salmon to pan. Cook until golden brown on both sides.
Once cooked to your liking, plate salmon and drizzle with cilantro-lime sauce.