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Chili Seared Salmon With Sweet Pepper Salsa

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  Diced red onion 3⁄4 Cup (12 tbs)
  Diced yellow pepper 1⁄2 Cup (8 tbs)
  Diced red bell pepper 1⁄2 Cup (8 tbs)
  Diced plum tomato 1⁄2 Cup (8 tbs)
  Chopped fresh cilantro 2 Tablespoon
  Seeded minced jalapeno pepper 1 Tablespoon
  Fresh lemon juice 1 Tablespoon
  Cider vinegar 2 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Sugar 1⁄8 Teaspoon
  Salt 1⁄8 Teaspoon
  Ground coriander 1⁄8 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  Chili powder 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Salmon fillets 24 Ounce (4 Pieces, 6 Ounce Each, About 1 Inch Thick)
  Olive oil 2 Teaspoon

Combine first 13 ingredients in a bowl; stir well.
Let stand at least 30 minutes, stirring occasionally.
Combine chili powder, 1/4 teaspoon Salt, and black pepper; rub evenly over Salmon fillets.
Heat oil in a large nonstick skillet over medium-high heat until hot.
Add fillets; cook 4 minutes on each side or until fish flakes easily when tested with a fork.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1309 Calories from Fat 532

% Daily Value*

Total Fat 60 g91.6%

Saturated Fat 9 g45.1%

Trans Fat 0 g

Cholesterol 374.3 mg124.8%

Sodium 1367.2 mg57%

Total Carbohydrates 51 g17.1%

Dietary Fiber 19 g76.1%

Sugars 18.6 g

Protein 144 g287.6%

Vitamin A 294.9% Vitamin C 469.9%

Calcium 25% Iron 69.2%

*Based on a 2000 Calorie diet

Chili Seared Salmon With Sweet Pepper Salsa Recipe