Chili buttered salmon over vegetable rice

Yield: 4 servings

Measure Ingredient
4 tablespoons Chili Butter (recipe follows divided
2 cups Cooked long grain rice
1 cup Frozen green peas, slightly thawed
½ cup Butter, softened
1 tablespoon Chili powder
1 tablespoon Fresh lime juice
1 cup Frozen corn kernels, slightly thawed
4 \N Salmon steaks (7 oz. each), cut 1 inch thick
1 teaspoon Ground cumin
½ teaspoon Cayenne pepper
½ teaspoon Salt



Place 2 tablespoons Chili Butter in 12x8x2-inch microwave-safe baking dish. Microwave on HIGH about 1 minute or until melted. Stir in rice, peas and corn. Arrange salmon over rice mixture, placing thin edges toward center; cover with plastic wrap. Microwave on HIGH 5 minutes. Turn steaks over and stir rice mixture; cover with plastic wrap. Continue microwaving about 5 minutes or until salmon is nearly cooked through. Let stand, covered, 5 minutes. Top steaks with remaining 2 tablespoons Chili Butter. Serve immediately.


Combine butter, chili powder, lime juice, cumin, cayenne and salt in small bowl. Transfer to covered container; refrigerate or freeze until ready to use. Serve with seafood, chicken, rice, corn on the cob, steamed vetegables, etc.

Submitted By FRANK HEMPHILL On 03-14-95

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