Oxmoor House DECEMBER 2004
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.
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