Chili-Seared Salmon with Sweet Pepper Salsa

Name: Chili-Seared Salmon with Sweet Pepper Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 0 teaspoons black pepper; 2 Tbsps chili powder; 2 teaspoons cider vinegar; 2 Tbsps chopped fresh cilantro; 0 teaspoons ground coriander; 0 teaspoons ground cumin; 0 teaspoons ground red pepper; 1 Tbsp minced seeded jalapeno pepper; 1 Tbsp fresh lemon juice; 2 teaspoons olive oil; 118 milliliters diced plum tomato; 118 milliliters diced red bell pepper; 177 milliliters diced red onion; 680 grams salmon fillets (about 1 inch thick); 0 teaspoons salt; 0 teaspoons salt; 0 teaspoons sugar; 118 milliliters diced yellow bell pepper

Chili-Seared Salmon with Sweet Pepper Salsa

Chili-Seared Salmon with Sweet Pepper Salsa might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains approximately 35g of protein, 14g of fat, and a total of 288 calories. If you have pepper, bell pepper, ground coriander, and a few other ingredients on hand, you can make it. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Combine first 13 ingredients in a bowl; stir well.

Equipment you will use

Bowl

Let stand at least 30 minutes, stirring occasionally.

Combine chili powder, 1/4 teaspoon salt, and black pepper; rub evenly over salmon fillets.

Ingredients you will need

Salmon Fillets

Black Pepper

Chili Powder

Salt

Dry Seasoning Rub

Heat oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add fillets; cook 4 minutes on each side or until fish flakes easily when tested with a fork.

Ingredients you will need

Fish

Serve with salsa.

Ingredients you will need

Salsa

Equipment

Bowl

Frying Pan

Ingredients

Servings:

0teaspoons

black pepper 2Tbsps

chili powder 2teaspoons

cider vinegar 2Tbsps

chopped fresh cilantro 0teaspoons

ground coriander 0teaspoons

ground cumin 0teaspoons

ground red pepper 1Tbsp

minced seeded jalapeno pepper 1Tbsp

fresh lemon juice 2teaspoons

olive oil 118milliliters

diced plum tomato 118milliliters

diced red bell pepper 177milliliters

diced red onion 680grams

salmon fillets (about 1 inch thick)0teaspoons

salt 0teaspoons

sugar 118milliliters

diced yellow bell pepper

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 A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.