Chili Lime Salmon with Esquites

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  Salmon
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Chili powder(5g)
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  Garlic powder(3g)
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  Cumin, Ground(3g)
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  1/2 teaspoon fine sea salt
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  Unsalted Butter(30g)
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  Corn, Sweet, Canned, Drained(480g)
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  Garlic(120g)
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  JalapeñO Pepper
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  Mayonnaise, Regular(45g)
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  Lime Juice, Fresh
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  Cheese, Cotija, Crumbled(60g)
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  Cilantro, Fresh(60g)
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  Chili powder(5g)
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  Fine Sea Salt And Freshly-Cracked Black Pepper, To Taste

Instructions

1. 1Pat the salmon dry with paper towels. In a small bowl, whisk together the chili powder, garlic powder, cumin, and salt until combined. Brush the salmon evenly with olive oil on all sides, then sprinkle the spice mixture evenly over the top and sides of each filet.
2. 2Heat a large non-stick skillet over medium-high heat for 1 minute. Place the salmon skin-side-up in the skillet and cook for 5–7 minutes until the flesh is opaque and the thickest part reaches an internal temperature of 125°F (medium) to 135°F (medium-well). Transfer the cooked salmon to a plate.
3. 3In the same skillet over medium-high heat, melt the butter (about 1 minute). Add the sweet corn and sauté for 5–7 minutes, stirring occasionally, until the corn begins to caramelize and char slightly. Add the fresh garlic and jalapeño, then sauté for 2 minutes more, stirring occasionally, until fragrant.
4. 4Remove the skillet from heat and transfer the corn mixture to a large mixing bowl. Add the mayonnaise, fresh lime juice, cotija cheese, cilantro, and chili powder, then toss until evenly combined. Taste and adjust seasoning with salt and pepper as needed.
5. 5Divide the esquites evenly into 4 airtight containers while warm. Top each portion with one salmon filet.
6. 6Close the containers and refrigerate until ready to serve. To reheat, transfer to a plate and warm gently over medium heat in a skillet for 2–3 minutes, or reheat covered in the microwave at 50% power for 2–3 minutes until heated through.