Tex Mex Salmon with a Spicy Cream Sauce
Dia de los Muertos may not be something that resonates with most people, but being so close to the Mexican border here, we are pretty familiar with it. This “Day of the Dead” is from October 31st through November 2nd and it’s a time to remember those loved ones who have passed before you. Families gather together, place photos on an altar, light candles, and enjoy eating and spending time with one another talking about those whom you have lost.
Also here in Texas, we are exposed to a lot of Tex Mex. And man oh man, do I love it! Quesadillas, fajitas, burritos – you name it – I’ll eat it all. But one thing that happens in most Mexican food restaurants is that there are two options – beef or chicken. Both are delicious! But what a shame that we are only getting those two options! It’s because of this that I decided that I would try a little something different and still bring that zesty Tex Mex flavor to the table (literally).
This Spicy Tex Mex Salmon has a perfectly seared crust, ample amount of spice, and two different Cacique® products on top that send this meal over the edge of flavor goodness! And if you don’t enjoy spicy food, that’s okay too! You can easily create less heat by adding less spice to your mixture. So whether you’re celebrating Dia de los Muertos, or not, it’s time to enjoy a little seafood Tex Mex!
WHAT YOU NEED
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 2 teaspoons garlic salt
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 Tablespoon olive oil
- Juice from one lime
- 4 skinless salmon fillets
- 4 tablespoons already prepared pico de gallo
- Cacique® Queso Fresco
- Cacique® Spicy Jalapeno Sour Cream
HOW TO MAKE IT
- Preheat the oven to 425 degrees. In a medium small bowl, whisk together chili powder, cumin, paprika, onion powder, salt, pepper, olive oil, and lime juice. Brush salmon pieces with the spiced mixture.
- Preheat a skillet or over medium heat for about 2 minutes. Add a couple tablespoons of oil to the pan. Once the oil starts to smoke, add salmon to pan (skin side up); cook salmon for 2-3 minutes and then transfer the whole pan to the oven for a additional 7-9 minutes.
- I topped the salmon with a little pico de gallo, Cacique® Queso Fresco, and Cacique® Jalapeno Sour Cream. This versatile salmon recipe can be served on a bed rice, atop a salad, or in a taco.
