Blackened Salmon Bites with Garlic Aioli

Ingredients:

For the Blackened Salmon Bites: 

• 1 pound salmon fillet, skin removed and cut into bite-sized cubes

• 1 tablespoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 1 teaspoon cayenne pepper (adjust to taste)

• 1 teaspoon black pepper

• 1 teaspoon salt

For the Mexican Street Corn Salad:

• 4 cups fresh corn kernels

• 1/4 cup mayonnaise

• 1/4 cup Mexican crema

• 1/4 cup Cotija cheese

• 1 tablespoon fresh lime juice

• 1/2 teaspoon Chili Powder

• 1/4 teaspoon Paprika

• 1/4 teaspoon Garlic Powder

• Salt and pepper, to taste

• 1/4 cup red onion, chopped

• 1/4 cup fresh cilantro, chopped

• 1/4 cup green onions, sliced

• 1 jalapeño pepper, finely chopped (optional)

For the Garlic Aioli: 

• 1/2 cup mayonnaise

• 1 tablespoon fresh lemon juice (about half a lemon)

• 1 teaspoon Dijon mustard 

• 1 tablespoon garlic powder

• 1/4 teaspoon salt (adjust to taste)

• 1/4 teaspoon black pepper (adjust to taste)

Instructions:

1. For the Mexican Street Corn Salad, heat large skillet over medium-high heat; add corn kernels to skillet and cook, stirring occasionally, until the corn is slightly charred and cooked through, about 5 to 7 minutes. Remove from heat and cool slightly.

2. Mix mayonnaise, crema, Cotija cheese, lime juice, chili powder, paprika, garlic powder, salt and black pepper in large bowl; set aside. Add corn; toss gently to coat. Stir in chopped cilantro, red onion, green onions and jalapeño, if using. Set aside until ready to serve.

3. In a medium bowl, combine the mayonnaise, lemon juice, Dijon mustard, garlic powder, salt and black pepper.

4. Whisk everything together until well combined and set aside. 

5. Cut the salmon into bite-sized cubes, about 1-2 inches each.

6. Pat the salmon cubes dry with paper towels to ensure the seasoning sticks well.

7. In a small bowl, combine the paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt. Mix well to ensure all the spices are evenly distributed.

8. Place the salmon cubes in a large bowl. Drizzle with olive oil or melted butter and toss to coat evenly.

9. Sprinkle the blackening seasoning over the salmon cubes and toss again to coat each piece evenly with the spice mixture.

10. Heat a large skillet over medium-high heat then add a bit of olive oil or butter to the skillet to prevent sticking.

11. Once the skillet is hot, add the salmon cubes in a single layer, making sure not to overcrowd the pan.

12. Cook for about 2-3 minutes on each side, or until the salmon is blackened and cooked through. The cooking time may vary depending on the size of the salmon pieces.

13. Serve the salmon bites immediately with garlic aioli for dipping. 

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