Yield: 4 servings
|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|
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