Chili Rubbed Salmon With Citrus Salsa Slimmed Recipes

CHILI RUBBED SALMON

Chili Rubbed Salmon image

Provided by Food Network Kitchen

Time 17m

Yield 4 servings

Number Of Ingredients 4

Ingredients

2 tablespoons vegetable oil
4 (6-ounce) salmon fillets, skinned
1/2 teaspoon chili powder
1 teaspoon kosher salt

Steps:

Heat a large non-stick skillet over high heat. Add the oil and heat until shimmering. Rub the fish with the chili powder and season with salt. Carefully lay fish, skinned-side up in the skillet Cook the fish turning once until brown, crisp, and just firm, about 3 to 4 minutes on each side. Transfer the salmon to a serving platter and tent with foil to finish cooking, about 5 minutes more.
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CHILI-RUBBED SALMON WITH ZUCCHINI AND SAUTEED CORN

Chili-Rubbed Salmon with Zucchini and Sauteed Corn image

You can use any salsa you like: mild, medium, or hot. For the best flavor, buy the fresh variety sold in the refrigerator section of grocery stores.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 25m

Number Of Ingredients 10

Ingredients

4 skinless salmon fillets, (6 ounces each)
Coarse salt and ground pepper
2 teaspoons chili powder
1 pound medium zucchini, quartered lengthwise, cut crosswise into 3-inch spears (about 1/2 inch thick)
2 tablespoons olive oil
2 packages (10 ounces each) frozen corn kernels (4 cups)
2 garlic cloves, minced
1 cup chopped scallions
1 container (16 ounces) prepared fresh tomato salsa (2 cups)
Lime wedges, for garnish (optional)

Steps:

Heat broiler; set rack 4 inches from heat. Rub salmon all over with salt and pepper. Arrange on a rimmed baking sheet; sprinkle top of fillets with 1 teaspoon chili powder. Arrange zucchini around salmon; sprinkle with remaining teaspoon chili powder, and season with salt and pepper.
Broil until fish is opaque throughout and zucchini is tender, 8 to 10 minutes.
Meanwhile, in a large skillet, heat oil over high heat. Add corn and garlic; cook, tossing, until corn is tender and beginning to brown, about 5 minutes. Remove from heat. Stir in scallions and salsa; season generously with salt and pepper. To serve, place fillets on plates, and serve with zucchini and half the corn. Reserve other half of the corn for next day. Garnish with lime wedges, if desired.

Nutrition Facts : Calories 377 g, Fat 15 g, Fiber 4 g, Protein 38 g

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