Southwestern Salmon Skillet Supper

• 2 teaspoons ancho chili powder
• 1 teaspoon cumin
• 11/2 teaspoons kosher salt, divided
• 2 tablespoons olive oil
• 2 poblano peppers, diced
• 1 large sweet potato, peeled and cut into 1-inch pieces
• 1 cup fire-roasted diced tomatoes with juice
• 11/2 cups fresh white corn kernels (about 3 ears)
• 4 (5-ounce) salmon fillets, skinned
• 2 ounces unsalted butter, (1/4 cup) softened
• 1 teaspoon lime zest
• 2 teaspoons honey
• 1/2 cup fresh cilantro leaves

1. Preheat oven to 425u0b0. Whisk together chili powder, cumin, and 1 tsp salt in a small bowl; set aside.
2. Heat oil in large cast-iron skillet over medium-high heat, add poblano peppers and sweet potato and cook 5 minutes, stirring constantly. Stir in tomatoes, corn, and 1/2 of the spice mixture.
3. Place salmon fillets on top of vegetable mixture and sprinkle evenly with remaining spice mixture. Place skillet in oven and bake at 425u0b0 for 10-15 minutes, or until the salmon is cooked through. While salmon cooks, stir together butter, lime zest, honey and remaining 1/2 teaspoon salt with a rubber spatula in small bowl until evenly combined. Top salmon with butter mixture immediately. Sprinkle with cilantro leaves and serve.

ancho chili powder, cumin, kosher salt, olive oil, peppers, sweet potato, tomatoes, fresh white corn kernels, salmon, unsalted butter, lime zest, honey, fresh cilantro

Taken from www.myrecipes.com/recipe/southwestern-salmon-skillet-supper (may not work)