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Chili-Rubbed Salmon

Photo: David Prince
Prep time 5 mins
Other time 20 mins
Yield 4 servings

Ingredients

  • 1 1/2 tablespoons chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon kosher salt
  • 1 1/2 pounds skinless salmon fillet (4 pieces), 4 skinless, boneless chicken-breast halves, or 2 pork tenderloins, halved (1 1/2 to 2 pounds total)
  • 1 tablespoon olive oil

Nutrition Information

  • calcium 32 mg
  • calories 351
  • caloriesfromfat 1 %
  • carbohydrate 2 g
  • cholesterol 100 mg
  • fat 22 g
  • fiber 1 g
  • iron 1 mg
  • protein 34 mg
  • satfat 4 g
  • sodium 274 mg

How to Make It

  1. In a bowl, combine the chili powder, oregano, and salt. Pat the spices on the fish or meat. Heat the oil in a large nonstick skillet over medium heat. Cook 5 minutes per side for the salmon, 8 to 10 minutes per side for the chicken, or 15 minutes per side for the pork. (Reduce the heat if the spices begin to turn black.) Divide the fish or meat among 4 plates.