Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Sweet Red Pepper Salsa |
| \N \N | (recipe follows) |
| 2 tablespoons | Chili powder |
| ¼ teaspoon | Salt teaspoon |
| ⅛ \N | Black pepper |
| 4 \N | (6oz) salmon fillets |
| \N \N | (about 1 inch thick) |
| 2 teaspoons | Olive oil |
Make salsa; set aside. Combine chili powder, salt and black pepper; rub evenly over salmon fillets. Heat oil in a large nonstick skillet over medium-high heat. Add fillets; cook 4 minutes on each tide or until fish flakes easily when tested with a fork. Serve with salsa, Makes 4 servings.
SWEET PEPPER SALSA: Combine in a bowl: ¾ cup diced red onion, ½ cup diced yellow bell pepper, ½ cup diced red bell pepper, 1 tablespoon minced seeded jalapeno pepper, ½ cup diced plum tomato, 2 tablespoons chopped fresh cilantro, 1 tablespoon fresh lemon juice, 2 teaspoons cider vinegar, ¼ teaspoon ground cumin, ⅛ teaspoon sugar, ⅛ teaspoon salt, ⅛ teaspoon ground coriander and ⅛ teaspoon ground red pepper. Stir well. Let stand at least 30 minutes, stirring occasionally.
Per serving: Calories 348 Fat 18g Cholesterol 115mg Sodium 351 Percent calories from fat 46%
Dallas Morning News 10/2/96 Typos by Bobbie Beers