Chili Rubbed Salmon with Citrus Salsa - Slimmed

Name: Chili Rubbed Salmon with Citrus Salsa - Slimmed
Prep time: 37 min
Cook time: 37 min
Total time: 37 min
Yield: 4
Cuisine: American
Ingredients: 2 blood oranges; 0 teaspoons chili powder; 8 corn tortillas, warmed (see Cooks Note); 118 milliliters fresh coriander leaves (cilantro), coarsely chopped; 1 grapefruit; 2 teaspoons honey; 1 jalapeno chile, stemmed, seeded, and minced; 0 mediums jicama, peeled and julienned, about 1 1/4 cups; 1 teaspoons kosher salt, plus more for fish; 2 Tbsps freshly squeezed lime juice; 2 teaspoons extra-virgin olive oil, plus more as needed; 1 Tbsp minced red onion; 680 grams salmon fillets

You can never have too many main course recipes, so give Chili Rubbed Salmon with Citrus Salsa - Slimmed a try. This gluten free, dairy free, and pescatarian recipe serves 4. One serving contains 432 calories, 38g of protein, and 14g of fat. It can be enjoyed any time, but it is especially good for The Super Bowl. This recipe is typical of American cuisine. A mixture of blood oranges, onion, jicama, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 37 minutes.

Instructions

Preheat the broiler to high. Soak onion in a bowl of very cold water.

Ingredients you will need

Onion

Water

Equipment you will use

Broiler

Bowl

In a medium bowl, whisk together the lime juice, honey, 2 teaspoons of oil, and 1/2 teaspoon of salt.

Ingredients you will need

Lime Juice

Honey

Salt

Cooking Oil

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Whisk

Bowl

Trim the top and bottom off the grapefruit to expose the inner fruit. Following the curve of the fruit cut off the skin and white pith.

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Grapefruit

Fruit

Cut the segments free from the membrane and add to the dressing. Repeat with the oranges. (For help with this, see our Video demo of segmenting an orange.)

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Orange

Add the jalapeno, jicama, and fresh coriander to the citrus mixture.

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Fresh Cilantro

Jalapeno Pepper

Jicama

Drain the onions and stir to combine evenly.

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Onion

Position a broiler pan about 6 inches from the broiler and preheat. Lightly brush the salmon with the olive oil.

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Olive Oil

Salmon

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Broiler Pan

Broiler

Sprinkle top of the fish with the chili powder and season with salt, to taste. Carefully lay fish, skin-side down, on the hot broiler pan. Broil the fish until just firm and brown, about 7 minutes.

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Chili Powder

Fish

Salt

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Broiler Pan

Remove pan from the broiler; set the salmon aside on the hot pan to finish cooking, about 5 minutes more.

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Salmon

Equipment you will use

Broiler

Frying Pan

Divide the fish among plates and serve with the salsa and tortillas.

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Tortilla

Salsa

Fish

Equipment

Ingredients

Servings:

blood oranges 0teaspoons

chili powder 8

corn tortillas, warmed (see Cook's Note)118milliliters

fresh coriander leaves (cilantro), coarsely chopped 1

grapefruit 2teaspoons

honey 1

jalapeno chile, stemmed, seeded, and minced 0mediums

jicama, peeled and julienned, about 1 1/4 cups 1teaspoons

kosher salt, plus more for fish 2Tbsps

freshly squeezed lime juice 2teaspoons

extra-virgin olive oil, plus more as needed 1Tbsp

minced red onion 680grams

salmon fillets

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hindsight Wines Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.