Mexican-Spiced Salmon Wings over Summer Corn, Squash, Sungolds and Avocado

Mexican-Spiced Broiled Salmon Wings

Salmon wings have enough fat to stay succulent under high heat, while their thin edges and fins become crisp. A restrained dry rub seasons the fish without burying its flavor.

Ingredients

• 3 lb salmon wings or small salmon collar sections, about 8 meaty pieces, scaled and cleaned
• 1 tablespoon avocado oil
• 2 teaspoons ground ancho chile
• 1 teaspoon ground cumin
• 1/2 teaspoon dried Mexican oregano, crushed
• 1/2 teaspoon garlic powder
• 1 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 lime, cut into wedges

Instructions

1. Pat the salmon very dry, checking for loose scales and bone fragments. Rub with avocado oil, then season all over with the ancho, cumin, oregano, garlic powder, salt and pepper.
2. Heat the broiler to high with a rack about 6 inches below the element. Line a rimmed baking sheet with foil, not parchment.
3. Arrange the wings in one layer with the broad flesh surfaces facing up. Broil for 6–8 minutes, until browned in spots, then turn and broil for another 4–8 minutes, depending on thickness.
4. Check the thickest flesh without touching bone: it should reach 145°F and separate readily from the bones. If the spices darken before the centers cook, move the pan lower and finish at 400°F.
5. Rest for 3 minutes and squeeze a little lime over the flesh just before serving.

Notes

• Ask the fishmonger for meaty fin-on wings or collars rather than nearly bare fins. Yield varies considerably with the cut.
• Serve with a small bowl for bones; these are best eaten by pulling the flesh away from the fins and collar bones.

Charred Corn, Summer Squash, Bell Pepper and Sungolds

Cooking the vegetables in batches builds browned edges instead of steam. The tomatoes go in last so their juices lightly dress the medley without making it soupy.

Ingredients

• 4 ears sweet corn, kernels cut from the cobs
• 2 medium summer squash or zucchini, cut into 1/2-inch pieces
• 1 large bell pepper, cored and cut into 1/2-inch pieces
• 1 pint Sungold tomatoes, halved
• 2 tablespoons ghee, divided
• 3/4 teaspoon fine sea salt, plus more to taste
• 1 tablespoon fresh lime juice, plus more to taste

Instructions

1. Heat a wide cast-iron or heavy skillet over medium-high heat. Add 1 tablespoon ghee, then the squash and bell pepper in a loose layer. Cook for 7–9 minutes, turning occasionally, until browned but still a little firm. Transfer to a bowl; work in batches if crowded.
2. Add the remaining tablespoon ghee and the corn. Spread it out and leave undisturbed for 2–3 minutes, then stir and cook for another 3–4 minutes until golden with a few dark spots.
3. Return the squash and pepper to the skillet, season with the salt, and add the Sungolds. Toss over medium heat for 1–2 minutes, just until the tomatoes soften at the edges.
4. Remove from the heat and add the lime juice. Taste for salt and acidity; keep warm without covering tightly.

Notes

• Dry the squash well before cooking and avoid crowding the pan so the vegetables brown rather than release a pool of liquid.

Avocado, Cilantro and Lime Finish

Cool avocado contrasts with the hot fish and vegetables, while fresh cilantro and lime keep the plate bright.

Ingredients

• 2 ripe avocados, cut into large chunks
• 1 cup loosely packed cilantro leaves and tender stems, roughly chopped
• 2 teaspoons fresh lime juice
• 1 pinch fine sea salt

Instructions

1. Cut the avocados shortly before serving and gently toss with the lime juice and salt.
2. Scatter the avocado and cilantro around the salmon after plating, leaving some of the browned fish exposed.

Optional Blistered Red Chiles

A whole blistered chile adds a smoky, spicy accent that diners can portion to taste.

Ingredients

• 4 small red jalapeños or Fresno chiles, optional
• 1 teaspoon avocado oil
• 1 pinch fine sea salt

Instructions

1. Leave the stems attached and pierce each chile once with a knife tip. Rub lightly with avocado oil and salt.
2. Broil on a foil-lined pan for 6–10 minutes, turning occasionally, until blistered and softened. Set aside for plating.

Notes

• Use small sweet peppers instead if you want the blistered garnish without the heat.

Overall Timing / Workflow

The vegetables can wait briefly while the salmon cooks, so the fish reaches the table hot with crisp edges.

Instructions

1. 0:00 — Cut the vegetables, mix the salmon spices and heat the broiler.
2. 0:10 — Broil the optional chiles while starting the squash and bell pepper on the stovetop.
3. 0:20 — Season the salmon and put it under the broiler. Finish cooking the corn, then combine the vegetable medley.
4. 0:30 — Check the salmon and continue cooking as needed. Chop the cilantro and dress the avocado.
5. 0:40–0:45 — Rest the fish briefly, assemble the plates and serve.

Plating

A broad bed of vegetables catches the salmon juices, while avocado and herbs provide fresh contrast around the edges.

Instructions

1. Spoon the warm vegetable medley onto four wide plates.
2. Set two salmon wings over each portion, with browned flesh facing up and the fins extending outward.
3. Tuck avocado chunks around the fish and scatter generously with cilantro. Add a blistered chile if using and serve with the lime wedges.

Leftover Path

Removing the bones while the fish is still easy to handle makes the leftovers more useful, and gentle reheating protects the salmon's texture.

Instructions

1. Pull leftover salmon from the bones and fins, checking carefully for small bones. Refrigerate the fish and vegetables separately in covered containers within 2 hours; use within 3 days.
2. Warm the vegetables in a skillet over medium heat with a splash of water. Lower the heat, fold in the salmon and cover just until heated through; when reheating leftovers, bring them to 165°F.
3. Finish with fresh lime and cilantro. Add freshly cut avocado rather than reheating the original garnish.