Chili buttered salmon over vegetable rice
4 servings
Ingredients
| Quantity | 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 | Salmon steaks (7 oz. each), cut 1 inch thick | |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Cayenne pepper |
| ½ | teaspoon | Salt |
Directions
CHILI BUTTER
SALMON:
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.
CHILI BUTTER:
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