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Chili-Seared Salmon with Sweet Pepper Salsa

Cooking Light SEPTEMBER 1996

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

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 348
  • Calories from fat: 46%
  • Fat: 17.8g
  • Saturated fat: 3g
  • Monounsaturated fat: 8.8g
  • Polyunsaturated fat: 3.8g
  • Protein: 37.7g
  • Carbohydrate: 8.9g
  • Fiber: 2.9g
  • Cholesterol: 115mg
  • Iron: 2.2mg
  • Sodium: 351mg
  • Calcium: 35mg
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Chili-Seared Salmon with Sweet Pepper Salsa recipe

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