Chili seared salmon with sweet pepper salsa

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

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