The Sockeye Salmon have just about done it’s run. It will be gone soon. I hate that. I love this fish. The taste, the color, it is all good. I am tempted to go to Publix tomorrow and buy up all that they have and freeze it. I really might just do that!
This recipe is one of Cooking Light’s super fast 20 minute entrees. It is without a doubt one of the best that I have made. If you like salmon you are going to love the flavor as well as the ease of cooking. The flavor is fantastic. It looks somewhat like a blackened fish with a southwest twist. And let me tell you that the salsa has a fresh flavor that you just cannot get enough of.
I purchased two fillets that were a pound and a half. I used kitchen shears and cut each fillet in half. One serving of meat or fish should be no larger than a deck of cards. Americans want it to be larger but, don’t fool yourself. Watch the serving size. You will save yourself money and calories!
This dish is simple to put together. Just season the salmon and put the salsa together. It is so easy.
Pan-Grilled Salmon with Red Pepper Salsa from Cooking Light August 2010
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground chipotle chile powder
- 4 – 6 ounce salmon fillets
- 1 cup chopped red bell pepper
- 1/4 cup chopped tomato
- 2 tablespoons chopped red onion
- 1 tablespoon cilantro
- Juice of 1 lime
- 1/8 teaspoon salt
- Combine the first 4 ingredients and rub evenly over the fillets.
- Prepare the salsa.
- Heat a non-stick skillet over medium-high heat. Add about 1 tablespoon of olive oil. Add fillets to pan: cook 4 minutes on each side or until desired degree of doneness.
- Serve salsa with fillets.
The Teacher Cooks