awesome! added green and yellow peppers to the red. cucumber too. made a great chip salsa with the leftovers !!!!
Pan-Grilled Salmon with Red Pepper Salsa
Photo: John Autry; Styling: Cindy Barr
Yield: 4 servings (serving size: 1 fillet and about 1/3 cup salsa)
Total:
Recipe from
More From Cooking Light
Recipe Time
Total:
16 Minutes
Nutritional Information
Amount per serving
- Calories: 244
- Fat: 10.8g
- Saturated fat: 2.5g
- Monounsaturated fat: 4.6g
- Polyunsaturated fat: 2.6g
- Protein: 31.6g
- Carbohydrate: 3.6g
- Fiber: 1.2g
- Cholesterol: 80mg
- Iron: 0.9mg
- Sodium: 484mg
- Calcium: 25mg
Ingredients
- Salmon:
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground chipotle chile powder
- 4 (6-ounce) skinless salmon fillets
- Cooking spray
- Salsa:
- 1 cup prechopped red bell pepper
- 1/4 cup chopped tomato
- 2 tablespoons prechopped red onion
- 1 tablespoon chopped fresh cilantro
- 1 1/2 teaspoons fresh lime juice
- 1/8 teaspoon salt
Preparation
- 1. To prepare salmon, heat a grill pan over medium-high heat. Combine first 5 ingredients; rub evenly over fillets. Coat pan with cooking spray. Add fillets to pan; cook 4 minutes on each side or until desired degree of doneness.
- 2. While fish cooks, prepare salsa. Combine bell pepper and remaining ingredients. Serve salsa with fillets.
Pan-Grilled Salmon with Red Pepper Salsa Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy
- CUISINE: American, Southwest
- MAIN INGREDIENT: Fish
- COOKING METHOD: Grill Pan
- PUBLICATION: Cooking Light
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