For those of us who love to stay in shape but relish real flavor, chef Chris Valdes has shared his gorgeous Chilean salmon with a citrus salsa recipe, so that M&F readers can delve into a post-workout win at the table.
Of course, chicken breast and broccoli will always have a place, but for a crispy, pan served alternative, this salmon fillet topped with a delicious honey and citrus corn salsa will please your taste buds as well as your health. “I love cooking with Chilean salmon because it’s naturally rich in flavor, has a tender, flaky texture, and is incredibly easy to cook,” says Valdes, who dropped 40 pounds on his own fitness journey. “Perfect for a quick meal that still feels special!”
As a busy chef, Valdes began to burn away the bulge when he began to make some positive choices regarding his culinary creations. “One of the biggest misconceptions I had, when I first started changing the way I ate, was that ‘healthy’ food had to be boring,” says Valdes. “I knew that wasn’t going to work for me. So, this salmon is exactly how I like to eat today. Plenty of protein, fresh ingredients, beautiful color and a ton of flavor. Salmon is satisfying after a workout, and the citrus corn salsa gives you sweetness, acidity, freshness and crunch without needing a heavy sauce. Plus, this dish tastes like something I actually want to eat, rather than something I’m forcing myself to swallow.”
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How to Make Chef Chris Valdes’ Crispy Chilean Salmon with Citrus Corn Salsa
If cooking solo, here is the recipe for four servings. You could eat one and freeze the rest for a future post-workout meal. Or why not become the most popular member of your gym and share the love of fit food!
Ingredients for the Salmon:
- 4 Chilean Salmon Fillets (approx. 6 oz each)
- 1 tbsp Olive Oil
- 1 lime, juice and zest
- 1 orange, juice and zest
- 2 cloves of garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Pinch of kosher salt and ground black pepper, to taste
Ingredients for the Citrus Salsa:
- 2 cups corn kernels
- 1/2 red bell pepper, finely diced
- 1/4 red onion, finely diced
- 1 lime, juiced
- 1 orange, juiced
- 1 tsp honey
- 1 tsp olive oil
- Pinch of kosher salt and ground black pepper, to taste
Directions to Prepare the Salmon
- Pat the salmon fillets dry with paper towels.
- In a small bowl, combine the olive oil, garlic, smoked paprika, cumin, salt and pepper.
- Brush the mixture generously over the salmon and allow it to sit for around 10 minutes while you prepare the salsa.
Directions to Prepare the Salsa
- For the salsa, combine the corn, red bell pepper, red onion and cilantro in a bowl. Add the lime juice, orange juice, honey and olive oil. Season lightly with salt and pepper and toss everything together.
Cooking Instructions
- Heat a large nonstick or cast-iron skillet over medium-high heat. Place the salmon in the pan and cook for approximately 4 to 5 minutes on the first side, depending on thickness.
- Flip and continue pan frying for another 3 to 4 minutes, or until the salmon reaches your desired level of being cooked.
- Place each salmon fillet on a plate and generously spoon the fresh citrus corn salsa over the top.
- Finish with additional cilantro and fresh lemon or lime for presentation, if desired.
Macro Breakdown: Why This Recipe Outperforms Chicken and Rice
“After training, I want something substantial enough to satisfy me but fresh enough that I don’t feel weighed down afterward,” explains Valdes. Indeed, a 6-ounce salmon steak is good for around 40g of protein. “Salmon gives me a greatus and herbs makes the meal feel bright and satisfying.”
Valdes also tells M&F that this recipe is a great example as to how this chef’s approach to food has evolved for fitness. ”I’m not removing flavor, I’m just building flavor differently,” he explains. “Citrus, garlic, herbs, and spices do a lot of the heavy lifting here!” Fortunately, Valdes understands that eating better doesn’t mean you have to stop loving food. “It just means learning how to love food more consciously,” concludes the cook.
To follow Chef Chris Valdes on Instagram, click here.
