SALMON WITH CORN RELISH AND AIOLI
1 yellow onion, ;nely diced
2 jalapeños, minced
6-8 sweet cherry peppers, ;nely diced
4 ears of corn, poached and o; the cob
1 tomato, medium dice
1 bunch cilantro, chopped
Juice of 1-2 limes
Kosher salt and ground black pepper
½ cup mayonnaise
1 chipotle pepper, minced with some of the sauce
1 garlic clove, minced
Juice of ½ lime
1 tablespoon agave nectar
Salt and pepper, to taste
4 (6-8-ounce) salmon ;llets
Prepare the corn relish: Sweat the onions for about 10 minutes.
Turn o; heat, add the jalapeños and sweet peppers, mix and let
cool. Combine the remaining ingredients in a mixing bowl and
season to taste with salt and pepper.
Prepare the aioli: Combine all ingredients, taste and adjust
seasoning as necessary.
Grill the salmon to desired doneness
(internal temperature reaches 145 F).
Serve with the corn relish and chipotle
aioli. Makes 4 servings.
FRESH TOMATO & BASIL CHICKEN
2 cups cherry tomatoes, quartered
2 tablespoons olive oil, divided
1 teaspoon chopped fresh garlic
Salt and pepper
2 tablespoons fresh basil, chopped
½ cup balsamic vinegar
4 Foster Farms boneless skinless chicken breasts
4 cups cooked spiralized zucchini (zoodles)
Place tomatoes in a medium bowl. In a large skillet,
heat 1 tablespoon oil over medium heat. Add garlic;
sauté until golden. Pour over tomatoes. Season to
taste with salt and pepper. Stir in basil.
In a small saucepan over medium heat, bring balsamic
vinegar to a simmer. Reduce heat to medium low.
Simmer until reduced by half.
Heat remaining tablespoon oil in skillet over medium heat.
Season chicken with salt and pepper. Add to pan and cook
7-8 minutes per side, until it reaches an internal temperature
of 165 F in the thickest part. Always use a meat thermometer
to determine the temperature.
Divide zoodles among 4 plates. Top each with chicken
breast and ½ cup tomato mixture. Drizzle with
1 tablespoon balsamic reduction. Makes 4 servings.