This is my last recipe contest entry for Saucy Mama’s Fabulous with Five recipe contest. I must pack my bags to head to work in Hawaii tomorrow – can’t wait for 10 days of island cooking inspiration. Wishing I could bring along some Pacific Rim Ginger Dressing to slather on my Spam Musubi… Okay, on to this recipe in which the star of the show is Santa Fe Creamy Chipotle Dressing (oh, and fresh caught wild salmon).
Chipotle Salmon on Cornbread
- 4-6 ounce skinned salmon fillet
- 1/2 cup cornbread, crumbled
- 1/4 cup zucchini, diced
- 1/4 cup corn
- 2 tablespoons Santa Fe Creamy Chipotle Dressing
Lightly grease baking sheet. Place cornbread on baking sheet in a small mound. Add vegetables taking care to keep everything in a “stack.” Place salmon fillet on top and add dressing. Bake in a preheated, 350º oven, 10-13 minutes or until salmon reaches desired doneness. These stacks can also be put together and baked in parchment paper or in foil packets for the grill.
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