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)


  1. 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.
  2. 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)

Cook's Tips:

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.

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