5NEWS GRILL: Tex-Mex Veggie Lasagna and Zesty Grilled Salmon

Download the “Cooking with CV’s” iTunes App today!

Move over Frozen Lasagna, a spicy, veggie-packed is making its way to the table. Try these recipes to add some zest to your dinner.

Roasted Poblano & Corn Lasagna

4 tbsp butter (unsalted), divided
2 cups fresh corn kernels (about 2 ears) or frozen, thawed
2 cups Cacique Crema Mexicana (table cream)
1 tsp fresh thyme
Salt and pepper to tasted
1/2 cup thinly sliced white onion
4 poblano chilies, charred, peeled, stemmed and seeded and cut into 1 inch strips
1 large Zucchini, thinly sliced lengthwise
9 7×3 inch No Boil lasagna sheets
2 cups shredded (10z) Cacique Oaxaca cheese

Preheat oven to 350 degrees
Melt 2 tbsp butter in a medium, heavy saucepan, midium heat Add 2/3 of the garlic and corn, Saute for 5 minutes. Stir in the crema. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Tun off the heat and let cool slightly. Transfer to a blender and season with the thyme & salt, pepper. Puree until smooth

Heat the remaining 2 tbsp butter in a heavy skillet over med. Heat Add the onions & saute until translucent, about 5 minutes.

Add the remaining garlic & cook for 1 minute. Mix in the poblano strips & zucchini, cook for 5 minutes Season with salt & pepper, Turn off heat.

Spread 1/3 of the corn mixture into the bottom 9×13 inch baking dish Cover with a layer of 3 lasagna sheets Spread 1/3 of the poblano mixture & 1/3 of the shredded cheese  over the pasta.

Repeat the layers 2 more times. Cover with foil. Bake until the pasta is cooked & tender, about 50 minutes Remove the foil & turn up the oven to broil.

Broil until golden brown and bubbly. Let stand 10-15 minutes before serving.

Grilled Salmon w/ Citrus Salsa Verde

Salsa:
2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh flat-leaf parsley
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper

Salmon:
Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper

For the salsa: Peel and trim the ends from each orange Using a paring knife, cut along the membrane on both sides of each segment Free the segments and add them to a medium bowl Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest and red pepper flakes. Toss lightly and season with salt & pepper to taste. Set Aside.

For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar. Season with salt and pepper to taste. Grill until the fish flakes easily and is cooked through, about 3-4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes

Spoon the salsa verde on top of the salmon or serve on the side.