While thumbing through Facebook on one of my last days before I head back into the throes of teaching and running kids, I stumbled upon a recipe for Southwestern Salmon Skillet Supper. I happened to be going to the grocery store on the same exact day and knew we could have it for dinner…OH.MY.Goodness! It is so easy to throw together and it was a four-smiley face dinner (meaning everyone in the family ate it and left happy). I will definitely be making this one again and knew I needed to share it here too. Since my girls are not as big of fans of spice as I am, we didn’t put the rub on all the pieces of salmon just in case they didn’t like it, but they ate it with and without the rub. The only thing I will do differently is cook the sweet potatoes a bit longer next time before putting in the other ingredients. So pull out that cast iron skillet and prepare this one-dish meal!
Southwestern Salmon Skillet Supper
Preheat oven to 425°
Whisk together in a small bowl:
- 2 teaspoons ancho chili powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
Set the bowl aside.
- Dice 2 poblano peppers
- Peel 1 large sweet potato and cut into 1-inch pieces
- Trim about 3 ears of white corn kernels for 1 1/2 cups [or use frozen white corn kernels like I did! So much easier :)]
Heat in large cast-iron skillet over medium-high heat:
- 2 tablespoons of olive oil
Here is where I will change the recipe- it says to put the peppers and potatoes in the skillet and cook for 5 minutes- stirring constantly. What I will do is this:
In the heated skillet add the sweet potatoes and cook, stirring constantly for 5 minutes.
Add to the sweet potatoes the poblano peppers and cook for 5 more minutes, stirring often.
Now stir in
- 1 can of fire-roasted diced tomatoes with juice
- the 1 1/2 cups of corn
- 1/2 of the spice mixture
Let that cook for 3-5 minutes.
Place on top of the vegetable mixture:
- 4 (5-ounce) salmon fillets, skinned. (Well, we made another deviation here…we bought about 2.4 lbs of salmon, cut it into fillets to cook)
- sprinkle evenly with the remaining spice mixture (we left a few, without the spices and only used kosher salt and pepper on those few for the girls)
Place skillet in the pre-heated oven and bake for 10-15 minutes, or until the salmon is cooked through.
While salmon cooks, stir together using a rubber spatula in a small bowl until evenly combined:
- 1/4 cup unsalted butter, softened (I forgot to take my butter out at the beginning of my preparation so I put it on the warm stove in a bowl to soften it up)
- 1 teaspoon lime zest
- 2 teaspoons honey
Once the salmon is cooked through, top it with the butter mixture immediately (I put this on even the girls’ pieces)
- cilantro leaves (about 1/2 cup)