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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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Chili Seared Salmon With Sweet Pepper Salsa Recipe