Salmon milpa-style
Ingredients:
Instructions
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In a skillet, saute the onion in the butter. Add the Corn with Poblano Strips and season with salt and pepper.
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Cook for 3 minutes and add the white wine. Let it reduce for 3 minutes, then add the whipping cream. Season and cook for 6 to 8 minutes until it boils. Set aside.
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Season each salmon fillet with lime juice, salt, and pepper. Cook on the grill or in a skillet with olive oil until fully cooked.
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To serve, place a portion of salmon on the plate, top with the Corn with Poblano Strips sauce, and sprinkle with Cotija cheese. It is suggested to serve it with La Huerta Campesina with Rice.