Mexican Salmon in Corn Husks

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baked salmon
When people think corn husks, most think tamales. But corn husks are actually great in baking and grilling because of the naturally infused roasted corn flavor. When I saw Marcela Valladolid cooking one of her mom’s favorites, Salmon in Corn Husks, I couldn’t wait to try something similar. It looked so healthy, different, and flavorful. I adapted the recipe and loved how it turned out. Salmon fillet and a rice mixture with butter sautéed celery and shiitake was wrapped in corn husks and baked. When corn husks are peeled back for that first bite, the fragrance of celery, mushrooms and corn will make you wish you made 10 more. A creamy wine sauce is poured on top of the salmon right before serving.

baked salmon raw

Mexican Salmon in Corn Husks

Ingredients

  • Salmon
  • 1 cup white rice, cooked
  • 1 tbsp. unsalted butter
  • 1 celery rib, chopped
  • 3oz fresh shiitake mushrooms, stems removed and chopped
  • Salt and freshly ground pepper
  • 4 (6-ounce) skinless, center cut salmon fillets
  • 9 corn husks, soaked in hot water for 30 minutes
  • Sauce
  • 2/3 cup clam juice
  • 1/2 cup dry white wine
  • 1 cup heavy whipping cream
  • A handful of cilantro, chopped
  • Salt and freshly ground pepper

Recipe

  1. Heat butter in a medium skillet over medium high heat. Add celery and mushrooms and cook, stirring occasionally, for about 5 minutes until all liquid is evaporated. Turn off heat and add cooked rice to skillet and mix well. Season rice mixture with salt and pepper.
  2. Preheat oven to 375F. Season both sides of salmon fillets with salt and pepper.
  3. Take 2 corn husks and place them in front of you with the long side in front of you, overlapping the 2 husks a little, on the long side. Take 1/4 of the rice mixture and add to the center of the husks. Take one piece of the salmon and place it on top of the rice mixture.
  4. Rip off a long string from 1 corn husk, lengthwise. Repeat this 8 times. These will be the strings used to tie up the husks.
  5. Fold the long sides over the rice and salmon and tie ends with husk strings. Wrap 3 more salmon rice fillings and set them all on a large baking sheet. Bake for 25 minutes. You can also use parchment paper instead of corn husks and kitchen strings instead of husk strings.
  6. Combine clam juice and white wine in a small saucepan. Bring to a boil over high heat until it is reduced to 1/3 cup, about 5 minutes. Reduce heat to medium and add whipping cream. Simmer for 20 minutes until reduced and thickened slightly. Add cilantro and salt and pepper. Serve salmon with white sauce.
http://www.baconandsouffle.com/2014/11/04/mexican-salmon-in-corn-husks/

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