Chile-rubbed salmon with papaya and scallions
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | teaspoons | Ground chile powder |
| ½ | teaspoon | Ground coriander |
| ½ | teaspoon | Dried oregano |
| ½ | teaspoon | Salt; plus more to taste |
| 4 | Six-ounce salmon fillets; skin on | |
| Freshly ground pepper to taste | ||
| 1 | large | Clove garlic; minced |
| 1½ | tablespoon | Olive oil |
| ⅓ | Ripe papaya; peeled & julienned | |
| 2 | Scallions; cleaned & julienned | |
Directions
1. In a small bowl, combine the chile powder, coriander, oregano, and ½ teaspoon salt. Sprinkle the salmon with salt and pepper. Rub the garlic onto the flesh side of the salmon; then rub the chile-powder mixture over the garlic. Set aside for 30 minutes.
3. Heat grill or grill pan to medium high. Drizzle salmon with oil; place on grill flesh-side down. Grill 3 minutes, being careful not to burn chile rub. Turn; grill until opaque and just cooked through, about 4 minutes.
3. Meanwhile, in a medium howl, combine papaya and scallions. Place grilled fish on top of the Black Beans and Corn. Garnish with papaya mixture, and serve immediately with vegetable-Salad Burritos.
Notes: Pure ground chiles work best in this recipe. Commercially prepared chile powder, which is a mixture of chiles and other seasonings, can be used as well
Posted to recipelu-digest Volume 01 Number 553 by RecipeLu <recipelu@...> on Jan 18, 1998