Blackened Salmon Bites

Name: Blackened Salmon Bites
Prep time: 20 min
Cook time: 16 min
Yield: 4
Cuisine: American,
Ingredients: 4 cups fresh corn kernels; 1/4 cup mayonnaise; 1/4 cup Mexican crema; 1/4 cup Cotija cheese; 1 tbsp fresh lime juice; 1/2 tsp chili powder; 1/4 tsp paprika; 1/4 tsp garlic powder; Salt and pepper to taste; 1/4 cup red onion chopped; 1/4 cup fresh cilantro chopped; 1/4 cup green onions sliced; 1 jalapeño pepper finely chopped (optional); 1/2 cup mayonnaise; 1 tbsp fresh lemon juice; 1 tsp dijon mustard; 1 tbsp garlic powder; 1/4 tsp salt; 1/4 tsp black pepper ground; 1 tbsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp thyme leaves; 1 tsp oregano ground; 1 tsp cayenne pepper; 1 tsp black pepper ground; 1 tsp salt; 1 pound salmon fillet skin removed and cut into bite-sized cubes; 4 tbsps olive oil divided

Recipe and Photo Credit: Taylor Jackzen @taylorjackzen

20m

PREP TIME

16m

COOK TIME

29

INGREDIENTS

Servings: 4

Ingredients

Mexican Street Corn Salad
4 cups fresh corn kernels
1/4 cup mayonnaise
1/4 cup Mexican crema Substitutions available
- sour cream
1/4 cup Cotija cheese Substitutions available
- crumbled feta
1 tablespoon fresh lime juice
1/2 teaspoon McCormick® Chili Powder
1/4 teaspoon McCormick® Paprika
1/4 teaspoon McCormick® Garlic Powder
Salt and pepper, to taste
1/4 cup red onion, chopped
1/4 cup fresh cilantro, chopped
1/4 cup green onions, sliced
1 jalapeño pepper, finely chopped (optional)
Garlic Aioli
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon French's® Chardonnay Dijon Mustard Squeeze Bottle
1 tablespoon McCormick® Garlic Powder
1/4 teaspoon salt
1/4 teaspoon McCormick® Pure Ground Black Pepper
Blackened Salmon Bites
1 tablespoon McCormick® Paprika
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Onion Powder
1 teaspoon McCormick® Whole Thyme Leaves
1 teaspoon McCormick® Ground Oregano
1 teaspoon Zatarain's® Cayenne Pepper
1 teaspoon McCormick® Pure Ground Black Pepper
1 teaspoon salt
1 pound salmon fillet, skin removed and cut into bite-sized cubes
4 tablespoons olive oil, divided

KEY PRODUCTS

INSTRUCTIONS

1 For the Mexican Street Corn Salad, heat large skillet over medium-high heat; add corn kernels to skillet and cook, stirring occasionally, until the corn is slightly charred and cooked through, about 5 to 7 minutes. Remove from heat and cool slightly.
2 Mix mayonnaise, crema, Cotija cheese, lime juice, chili powder, paprika, garlic powder, salt and black pepper in large bowl; set aside. Add corn; toss gently to coat. Stir in chopped cilantro, red onion, green onions and jalapeño, if using. Set aside until ready to serve.
3 For the Garlic Aioli, combine mayonnaise, lemon juice, mustard, garlic powder, salt and black pepper in medium-size bowl; set aside.
4 For the Salmon Bites, combine paprika, garlic powder, onion powder, thyme leaves, oregano, cayenne red pepper, black pepper and salt in small bowl. Place salmon cubes in large bowl; drizzle with 2 tablespoons olive oil and toss to coat evenly. Sprinkle seasoning over salmon cubes and toss again to coat salmon with spice mixture.
5 Heat remaining olive oil in large skillet over medium-high heat. Add salmon cubes in single layer. Cook for 2 to 3 minutes on each side, or until the salmon is blackened and cooked through. Serve salmon bites with garlic aioli for dipping and corn salad on the side.