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Pan-Grilled Salmon with Poblanos, Corn & Onions



Ingredients:
3   poblano peppers
6   skinless salmon fillets (4-6 oz each)
   Salt and coarsely ground black pepper
1   medium onion
1   cup thawed frozen corn kernels
2   garlic cloves, pressed
1/3   cup water
1/2   cup sour cream or crema
1/2   tsp salt
1/4   tsp coarsely ground black pepper
Directions:
  1. Trim tops and bottoms off peppers using Santoku Knife; cut peppers in half lengthwise. Heat Grill Pan over medium-high heat 5 minutes. Spray pan with vegetable oil using Kitchen Spritzer. Add peppers and top with Grill Press; cook 6-8 minutes or until tender, turning once. Remove peppers from pan; refrigerate until cool enough to handle.
  2. Season salmon with salt and pepper. Place salmon into Grill Pan; cook 8-9 minutes or until salmon flakes easily with a fork, turning once. Remove salmon from pan and tent with foil. Drain oil from pan.
  3. Meanwhile, cut peppers into 1/4-in. strips. Slice onion crosswise into 1/4-in. slices; cut slices in half. Place onion into Grill Pan; cook over medium heat 2-3 minutes or until softened, stirring occasionally. Add peppers, corn and garlic pressed with Garlic Press. Cook and stir 1-2 minutes. Remove pan from heat; stir in water, sour cream, salt and pepper. Divide pepper mixture among serving plates; top with salmon.

Yield: 6 servings

Nutrients per serving: Calories 300, Total Fat 16 g, Saturated Fat 5 g, Cholesterol 80 mg, Carbohydrate 11 g, Protein 25 g, Sodium 320 mg, Fiber 3 g

Diabetic exchanges per serving: 1/2 starch, 1 vegetable, 3 medium-fat meat (1/2 carb)

Cook's Tips: When purchasing salmon, ask for “center-cut” fillets. These are pieces cut from the center of the whole fillet. They will fit into the pan more easily than pieces that are cut from the tail end.