Chili-Seared Salmon with Sweet Pepper Salsa

Oxmoor House
4 servings (serving size: 1 fillet and about 2/3 cup salsa)


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3/4 cup diced red onion
1/2 cup diced yellow bell pepper
1/2 cup diced red bell pepper
1/2 cup diced plum tomato
2 tablespoons chopped fresh cilantro
1 tablespoon minced seeded jalapeno pepper
1 tablespoon fresh lemon juice
2 teaspoons cider vinegar
1/4 teaspoon ground cumin
1/8 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon ground coriander
1/8 teaspoon ground red pepper
2 tablespoons chili powder
1/4 teaspoon salt
1/8 teaspoon black pepper
4 (6-ounce) salmon fillets (about 1 inch thick)
2 teaspoons olive oil


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. Add fillets; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with salsa.

Created date

May 2007