Corn Relish
By: Rachael Ray
4 Tbs Olive Oil
1-2 small/med onions chopped
2 garlic cloves chopped
1 ½ Tbs chili powder
1 tsp cumin
1 Tbs sugar
Salt & Pepper to taste
1 can chicken stock, 14 oz.
1 can corn-14 oz -or- 1 box frozen corn-10 oz
¼ C. fresh cilantro chopped
2 limes zested; 1 juiced, 1 quartered, juice divided
Preheat large skillet with olive oil. Add first 6 ingredients to skillet. Cook on med heat 4-5 minutes, until onions are tender. Add chicken stock & bring to a bubble. Add corn and cook 2-3 minutes until liquids are reduced by half. Add cilantro and half of the lime juice.
Serve with grilled or broiled chicken breasts, or steak use remaining lime juice on meat. Also goes great with smashed spuds recipe.
Smashed Spuds
By: Rachael Ray
6 red boiling potatoes, boiled
2 oz cream cheese (sour cream may be substituted)
2 cups shredded cheddar cheese
4 green onions, thinly sliced
Salt & pepper to taste (I like garlic salt)
Smash potatoes, and add ingredients. (I have used sour cream or milk instead of cream cheese depending on the consistency desired)
INGREDIENTS
• 1 (2 pound) salmon fillet
• 1 teaspoon lemon-pepper seasoning (I like Mrs. Dash better)
• 1 teaspoon onion salt
• 1 small onion, sliced and separated into rings
• 6 lemon slices
• 2-3 Tbs butter
• DILL SAUCE:
• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1 tablespoon finely chopped onion
• 1 teaspoon lemon juice
• 1 teaspoon prepared horseradish ( I like Dijon mustard instead)
• 3/4 teaspoon dill weed
• 1/4 teaspoon garlic salt
• pepper to taste
DIRECTIONS
1. Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon-pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,
2. Bake at 350 degrees F for 20 minutes. Open foil. Broil 4-6 in. from the heat for 8-12 minutes or until the fish flakes easily with a fork.
3. Combine the sauce ingredients until smooth. Serve with salmon.
