Pan-Grilled Salmon with Red Pepper Salsa
You can never have too many main course recipes, so give Pan-Grilled Salmon with Red Pepper Salsan a try. This gluten free, dairy free, and primal recipe serves 4. One portion of this dish contains about 35g of protein, 11g of fat, and a total of 263 calories. If you have lime juice, ground cumin, cilantro, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 16 minutes. This recipe is typical of Mexican cuisine.
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.
While fish cooks, prepare salsa.
Combine bell pepper and remaining ingredients.
Serve salsa with fillets.
Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc
Salmon can be paired 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. One wine you could try is Lapis Luna Chardonnay. It has 4.7 out of 5 stars and a bottle costs about 13 dollars.
Lapis Luna ChardonnayOrange zest, ripe pineapple, toast, and vanilla on the nose. Full-bodied, fresh and lively, with lush white peach and ripe apple flavors leading to a savory buttered finish.