Corn & Tomato Salsa

Corn & Tomato Salsa

Are you wondering what to do with the 2,387 tomatoes in your garden?!? 😉 Well, here is a wonderful fresh Salsa that’s quick and easy and oh, so fresh and healthy!!! I serve it over Salmon, Chicken, Baked Potatoes and Fresh Green Leaf Lettuce…the possibilities are endless! Enjoy 🙂

  • 1 – 1 1/2 Cup Fresh Tomatoes (Cut into bite-size pieces; )
  • 1 – 1 1/2 Cup Fresh Corn (Cut off of the cob; can use canned corn, if desired)
  • 1 Large Avocado (Cut into bite-size pieces)
  • 1 Large Lime (Juice and Zest)
  • Table Salt (to taste)
  • Ground Black Pepper (to taste)
  • Chile Powder (to taste)
  • 1 Small Vidalia Onion ((optional) chopped)
  1. Add all of the chopped ingredients to a large mixing bowl and gently toss with the Lime Juice and seasonings to taste. If not serving immediately, wait to cut up the Avocado right before serving so it doesn’t brown. Cover tightly with plastic and refrigerate until ready to serve.
  2. So yummy over Salmon!
Appetizers, Hors d’Oeuvres, Lunch, Salads, Side Dish, Snacks



Salmon with Orange-Lime Glaze

Salmon with Orange-Lime Glaze

This quick and easy recipe for baked Salmon turns out tender and sweet, with just a touch of heat, every time. My family LOVES Salmon, so I am always trying out new ways to prepare it. Enjoy! 🙂

Salmon

  • 1 lb Fresh Salmon
  • 1/4-1/2 tsp Kosher Salt (I do not measure this, but I just use a couple of pinches)
  • 1/4 tsp Freshly Ground Pepper (Again, I do not usually measure this, but I grate a light coat of the Pepper over the Salmon)

Glaze

  • 1/2 Cup Orange Marmalade
  • 1 Lime Lime Zest (2 teaspoons)
  • 1 Lime Juice of 1 Lime (2-3 teaspoons)
  • Pinch Red Cayenne Pepper, powdered (I use a generous pinch for a little extra heat.)
  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with foil and spray with non-stick cooking spray. Set aside.
  3. Gather the ingredients.
  4. Rinse and pat dry the Salmon. Place, skin side down, onto the prepared baking sheet. Evenly sprinkle with the Salt and Pepper. Set aside while you prepare the glaze.
  5. In a small bowl, combine the Orange Marmalade, Lime Zest, Lime Juice and Cayenne Pepper. Mix until completely blended. Taste to see if any adjustments are needed (Note: the heat of the Red Cayenne Pepper comes through as it cooks, so be careful adding too much 😉 ). Reserve 1/2 of this glaze for serving with cooked Salmon.
  6. Spread half of the Glaze over the top and sides of the Salmon, coating evenly.
  7. Bake for 15-18 minutes, depending on the thickness of the fillet.
  8. Serve with the reserved glaze and your favorite sides. Enjoy!

Note: I sometimes pan-sear the Salmon in a little bit of Olive Oil and Butter before adding the glaze and baking in the oven.

Dinner, Main Dish
American



Salmon with Chile-Lime Rub

Salmon with Chile-Lime Rub

This recipe is SO quick, easy and delicious…you’ll find yourself making it often 😉 You can bake it or grill it, serve it hot with your favorite sides or cold on a fresh bed of lettuce for lunch or dinner…the possibilities are endless! This recipe was inspired by Ina Garten’s “Salmon Tacos,” which you can find that recipe on my website. Thank you very much for sharing this wonderful recipe, Ina Garten 🙂

  • 1-2 lbs Fresh Salmon
  • 2-3 tsp Chile Powder
  • 2 tsp Freshly Grated Lime Zest (about 2 Limes)
  • 1/4-1/2 tsp Salt
  • 3 Tbsp Fresh Lime Juice (about 2 Limes)
  1. Preheat oven to 425 degrees.
  2. Cover a cookie/baking sheet with foil and spray with non-stick cooking spray. Set aside.
  3. Rinse and pat dry the Salmon fillets. Place them on the baking sheet, skin side down, and brush with the fresh Lime Juice, thoroughly coating the top and sides.
  4. In a small bowl, combine the Lime Zest, Chile Powder and Salt. MIx well and sprinkle onto the Salmon Fillets, covering them well.
  5. Bake for 15-18 minutes, depending on thickness of fillets.
  6. Top with fresh Lime Juice and grated Lime Zest. Serve with your favorite sides. Enjoy!
Dinner, Lunch, Main Dish