Grilled Salmon with Smoky Yellow Pepper Salsa
The secret ingredient in this recipe is the toasted chili oil made from bright red, spicy dried arbol chiles.
- 1 small yellow bell pepper, roasted (see below)
- 1/2 plum tomato, seeded and diced
- 2 green onions with tops, sliced
- 2 tablespoons orange juice
- 1-2 teaspoons Toasted Chili Oil (see below)
- 3/4 teaspoon salt, divided
- 2 skinless salmon fillets (4-6 ounces each)
- Small naval orange, scored and cut into 1/4-inch slices (optional)
- Peel, seed and chop bell pepper. Combine pepper, tomato, onions, orange juice, chili oil and 1/2 teaspoon of the salt; stir until well blended. Set aside until ready to serve.
- Season salmon with remaining 1/4 teaspoon salt. Heat Grill Pan over medium-high heat 5 minutes. Lightly grease pan with vegetable oil. Add salmon, top side down. Cook 10-12 minutes or until salmon flakes easily with a fork, turning once. Remove salmon from pan to serving platter. If desired, place orange slices onto Grill Pan; remove when grill marks appear. If desired, arrange orange slices onto serving plates; top with salmon and salsa.
- 2 servings
Nutrients per serving:
Calories 260, Total Fat 15 g, Saturated Fat 2.5 g, Cholesterol 65 mg, Carbohydrate 7 g, Protein 24 g, Sodium 940 mg, Fiber 1 g
U.S. Diabetic exchanges per serving:
1 vegetable, 3 medium-fat meat (0 carb)
For Toasted Chili Oil, wearing plastic gloves, break 16 dried arbol chiles into pieces, discarding seeds. Heat 1/4 cup vegetable oil in (1.5-qt.) Saucepan on medium heat until hot. Add chiles; reduce heat to low. Cook until chiles begin to look crisp. Remove from heat; cool completely. This versatile oil can be used in place of olive or vegetable oil whenever a kick of extra heat is desired. Store at room temperature, covered up to 1 month. If desired, 2 teaspoons crushed red pepper flakes can be substited for the arbol chiles.