Chili Rubbed Salmon With Citrus Salsa Slimmed Recipes

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GRILLED SALMON WITH CITRUS SALSA VERDE



Grilled Salmon with Citrus Salsa Verde image

Provided by Giada De Laurentiis

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 15

2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh flat-leaf parsley
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper

Steps:

  • For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.
  • For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
  • Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

SALMON WITH CITRUS-CHILE SAUCE



Salmon With Citrus-Chile Sauce image

The yuzu kosho-inspired chile sauce bursts with acidity and heat and complements virtually any fish.

Provided by Chris Morocco

Categories     Bon Appétit     Dinner     Fish     Salmon     Pescatarian     Jalapeño     Honey     Garlic     Broccoli     Citrus     Grapefruit     Endive     Soy Free     Dairy Free     Tree Nut Free     Wheat/Gluten-Free     Peanut Free

Yield 4 servings

Number Of Ingredients 12

4 jalapeños, seeds removed (leave some seeds in if you like more heat)
2 garlic cloves
Kosher salt
Zest of ½ grapefruit
2 tsp. honey
6 Tbsp. extra-virgin olive oil, divided
2 bunches broccolini, cut into 2" pieces
4 (5-6-oz.) skin-on, boneless salmon fillets
2 Belgian endive, leaves separated, cut into large pieces
¼ cup fresh grapefruit juice
3 Tbsp. unseasoned rice vinegar
Toasted sesame seeds (for serving)

Steps:

  • Pulse jalapeños, garlic, and a pinch of salt in a food processor to a coarse paste (you can also smash with a mortar and pestle or finely chop jalapeños and garlic on a cutting board, sprinkle with a pinch of salt, and crush with the side of a chef's knife).
  • Transfer paste to a small bowl and add grapefruit zest, honey, and 2 Tbsp. oil; toss to combine. Set sauce aside.
  • Heat 2 Tbsp. oil in a large nonstick skillet over medium-high. Add broccolini and cook, tossing occasionally, until crisp-tender and charred in spots, about 5 minutes. Divide among plates.
  • Heat remaining 2 Tbsp. oil in same skillet over medium. Season salmon with salt and cook, skin side down, until skin is browned and crisp, 6-8 minutes. Turn and cook on flesh side just until cooked through, about 1 minute.
  • Add endive to broccolini on plates; season with salt. Set salmon on top. Stir grapefruit juice and vinegar into reserved sauce and spoon over salmon and vegetables. Sprinkle with sesame seeds.

CREAMY CHILI SALMON WITH CORN GRIDDLECAKES



Creamy Chili Salmon with Corn Griddlecakes image

[DRAFT]

Provided by Food Network

Categories     main-dish

Number Of Ingredients 15

Creamy Chili Salmon:
1 tablespoon dry ranch dressing mix
1/2 cup whole milk buttermilk (or milk)
1/2 cup plain nonfat Greek yogurt
1 1/2 teaspoons chili powder, divided
4 (6-oz) sockeye (or coho) salmon fillets, skin removed; thawed, if needed
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 tablespoon fresh chives, finely chopped
Corn Griddlecakes:
1 (8.5-oz) box corn muffin mix
1 large egg (or 1/4 cup egg substitute)
2/3 cup Deli roasted corn and poblano salad
4 tablespoons canola oil, divided

Steps:

  • Creamy Chili Salmon: 1. Whisk in medium bowl: dry ranch mix, buttermilk, yogurt, and ½ teaspoon chili powder until blended. 2. Preheat large saute pan on medium-high 2-3 minutes. Always check fish for bones. Season salmon with salt, pepper, and 1 teaspoon chili powder. Place oil in pan, then add salmon; cook 3-4 minutes on each side or until salmon is 145°F (or opaque and separates easily). 3. Chop chives. Top salmon with sauce and sprinkle with chives. Serve. Corn Griddlecakes: 1. Combine dry muffin mix, buttermilk, and egg until blended. Fold in corn salad and let stand 10 minutes for flavors to blend. 2. Preheat large, nonstick saute pan on medium 2-3 minutes. Place 2 tablespoons oil in pan, then scoop ¼ cup batter for each cake into pan (four patties, 2 inches apart); cook 2-3 minutes on each side or until golden. Drain cakes on paper towels; repeat with remaining oil and batter. Serve.

CHILI RUBBED SALMON



Chili Rubbed Salmon image

Provided by Food Network Kitchen

Categories     main-dish

Time 17m

Yield 4 servings

Number Of Ingredients 4

2 tablespoons vegetable oil
4 (6-ounce) salmon fillets, skinned
1/2 teaspoon chili powder
1 teaspoon kosher salt

Steps:

  • Heat a large non-stick skillet over high heat. Add the oil and heat until shimmering. Rub the fish with the chili powder and season with salt. Carefully lay fish, skinned-side up in the skillet Cook the fish turning once until brown, crisp, and just firm, about 3 to 4 minutes on each side. Transfer the salmon to a serving platter and tent with foil to finish cooking, about 5 minutes more.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

CHILI AND SAGE-RUBBED SALMON



Chili and Sage-Rubbed Salmon image

Provided by Food Network

Categories     main-dish

Yield Serves 4

Number Of Ingredients 11

1 tablespoon olive oil
2 medium garlic cloves, thinly sliced
1 tablespoon coriander seeds, finely ground
1 teaspoon cumin seeds, finely ground
3 1/2 tablespoons chili powder
1/4 teaspoon freshly ground black pepper
1 tablespoon thinly sliced fresh sage leaves
1/2 cup verjus, apple cider, or 8 tablespoons white grape juice mixed with 2 tablespoons white wine vinegar
4 (6-ounce) skinless salmon fillets
2 tablespoons olive oil
Kosher salt

Steps:

  • Make the paste: Combine the oil and garlic in a small, heavy-bottomed saucepan. Place over low heat and cook until the garlic just barely begins to brown around the edges, 1 to 2 minutes. Add the ground coriander and cumin, and cook 1 minute, stirring constantly. Stir in the chili powder and black pepper and cook, stirring, 2 minutes longer. Add the sage and verjus, bring to a simmer, and cook until reduced and thickened to a paste, 1 to 2 more minutes. Remove from the heat, transfer to a bowl, and cool completely before using.
  • Use your fingers to coat the salmon all over with the cooled chili paste. Cover and refrigerate for 2 hours.
  • Wipe the paste from the salmon.
  • Heat the oil over medium heat in a skillet large enough to hold all the salmon fillets. Sprinkle the salmon fillets with salt, place them in the pan, and cook gently until well browned and just cooked through, 3 to 4 minutes per side. Transfer the salmon to warm plates and serve immediately.

CITRUS SALMON FILLETS WITH SALSA



Citrus Salmon Fillets with Salsa image

Take lemony salmon fillets to the next level with a fresh, colorful homemade salsa. Just add a simple side of rice for a complete dinner. -Tiffany Hartpence, Lander, WY

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 plum tomatoes, seeded and chopped
1/2 cup cubed fresh pineapple
1/4 cup minced fresh basil
1/4 cup lime juice
2 shallots, chopped
2 tablespoons reduced-sodium soy sauce
1 teaspoon brown sugar
1/4 teaspoon pepper, divided
4 salmon fillets (6 ounces each)
1/2 cup reduced-sodium chicken broth
2 teaspoons grated lemon zest

Steps:

  • For salsa, in a small bowl, combine the tomatoes, pineapple, basil, lime juice, shallots, soy sauce, brown sugar and 1/8 teaspoon pepper. Cover and chill until serving., Place fillets in a greased 13x9-in. baking dish; pour broth into dish. Sprinkle fillets with lemon zest and remaining pepper., Bake, uncovered, at 375° for 10-15 minutes or until salmon flakes easily with a fork. Serve with salsa.

Nutrition Facts : Calories 357 calories, Fat 19g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 479mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 36g protein.

CHILI-MARINATED SALMON



Chili-Marinated Salmon image

Provided by Molly O'Neill

Categories     dinner, weekday, roasts, main course

Time 3h

Yield Four servings

Number Of Ingredients 24

1 cup stemmed parsley
6 Serrano chilies, seeded and chopped
1 clove garlic, chopped
1/4 cup olive oil
4 6-ounce pieces of salmon fillet
1/2 teaspoon salt
1 red bell pepper, diced small
2 teaspoons olive oil
3 shallots, chopped
1 clove garlic, minced
1/2 Serrano chili, seeded and chopped
1 1/4 cups low-salt chicken broth
1/2 10-ounce package frozen corn, defrosted
1 1/4 cups cooked black beans
1 1/2 tablespoons arrowroot, dissolved in 1 tablespoon water
1/2 teaspoon salt
2 tablespoons plus 1 teaspoon olive oil
1 small onion, finely chopped
1 clove garlic, minced
2 fresh tomatillos, husked, rinsed and coarsely chopped
1/2 cup cilantro leaves
1/2 large ripe avocado, peeled and pitted
1 teaspoon fresh lime juice
Salt and freshly ground pepper to taste

Steps:

  • To make the salmon, puree the parsley, chili, garlic and oil in a food processor. Season the salmon with salt and rub with the puree. Cover and refrigerate at least 2 hours.
  • To make the corn, heat oil in a saucepan over medium heat, add shallots, garlic and chili and saute until soft, about 3 minutes. Add broth and corn, turn heat to high and cook 5 minutes, stirring occasionally. Stir in beans and arrowroot and simmer 2 to 3 minutes until thickened. Stir in salt and set aside.
  • To make the salsa, heat 2 teaspoons oil in a medium skillet, add onion and garlic and saute until soft, about 5 minutes. Cool. Place in a food processor with the tomatillos and puree.
  • Preheat oven to 350 degrees. If desired, place the salmon in a hot smoker for 15 minutes. Place the salmon, smoked or plain, on a baking sheet and roast until just cooked through, about 15 to 20 minutes.
  • Place 1 piece of salmon on each plate; spoon some corn mixture and some salsa beside each piece. Garnish with red pepper and serve.

CHILI-RUBBED SALMON



Chili-Rubbed Salmon image

Categories     Bake     Low Carb     Salmon     Hot Pepper     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

2 large dried ancho chilies * (about 1 ounce)
1 1/2 teaspoons dried oregano
1 1/4 teaspoons coarse salt
1 teaspoon sugar
1 large garlic clove, pressed
1 teaspoon chopped canned chipotle chilies**
1 teaspoon fresh lime juice
1 tablespoon olive oil
1 tablespoon (about) water
4 6-ounce salmon fillets with skin
Lime wedges

Steps:

  • Cut ancho chilies in half lengthwise; seed and stem. Heat heavy large skillet over medium-high heat; add chilies and stir until chilies look dry and darken slightly in color, turning occasionally, about 2 1/2 minutes. Cool completely. Break chilies into 1/2-inch pieces. Grind coarsely in spice mill or coffee mill. Add oregano and grind to blend. Transfer to small bowl. Mix in salt and sugar. Stir in garlic, chipotle chilies, and lime juice. Whisk in oil. Add enough water to thin to spreadable consistency (about 1 tablespoon). (Can be prepared 3 days ahead. Cover and chill.)
  • Preheat oven to 400°F. Spread 2 generous teaspoons chili mixture over each salmon fillet. Place on rimmed baking sheet. Bake until salmon is opaque in center, about 10 minutes.
  • *Dried ancho chilies are available at Latin American markets, specialty foods stores and some supermarkets.
  • **Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

CHILI-RUBBED SALMON



Chili-Rubbed Salmon image

Make and share this Chili-Rubbed Salmon recipe from Food.com.

Provided by evelynathens

Categories     Very Low Carbs

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 large dried ancho chiles (about 1 ounce)
1 1/2 teaspoons dried oregano
1 1/4 teaspoons coarse salt
1 teaspoon sugar
1 large garlic clove, pressed
1 teaspoon chopped canned chipotle chile
1 teaspoon fresh lime juice
1 tablespoon olive oil
1 tablespoon about water
24 ounces salmon fillets, with skin
lime wedge

Steps:

  • Cut ancho chilies in half lengthwise; seed and stem. Heat heavy large skillet over medium-high heat; add chilies and stir until chilies look dry and darken slightly in color, turning occasionally, about 2 1/2 minutes. Cool completely. Break chilies into 1/2-inch pieces. Grind coarsely in spice mill or coffee mill. Add oregano and grind to blend. Transfer to small bowl. Mix in salt and sugar. Stir in garlic, chipotle chilies, and lime juice. Whisk in oil. Add enough water to thin to spreadable consistency (about 1 tablespoon). (Can be prepared 3 days ahead. Cover and chill.).
  • Preheat oven to 400°F Spread 2 generous teaspoons chili mixture over each salmon fillet. Place on rimmed baking sheet. Bake until salmon is opaque in center, about 10 minutes.

Nutrition Facts : Calories 255.9, Fat 9.9, SaturatedFat 1.5, Cholesterol 87.5, Sodium 845.6, Carbohydrate 6.1, Fiber 2, Sugar 1.1, Protein 34.7

GRILLED SALMON WITH TANGY CITRUS SALSA



Grilled Salmon With Tangy Citrus Salsa image

Make and share this Grilled Salmon With Tangy Citrus Salsa recipe from Food.com.

Provided by PaulaG

Categories     Spicy

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1 navel orange, peeled, segmented
2 lemons, peeled, segmented
2 teaspoons seeded serrano chilies, minced
3/4 cup canned tomatillo, diced
1/2 cup red onion, diced
1/4 cup cilantro, chopped
1/2 teaspoon sugar
1 teaspoon fresh oregano or 1 teaspoon basil, inced
salt and pepper
2 1/2 lbs fresh salmon fillets, skinless
2 tablespoons vegetable oil
2 tablespoons lemon juice
salt and pepper

Steps:

  • Roughly chop the orange and lemon segments, retaining all of the juice that accumulates while peeling and chopping.
  • Combine the citrus fruit and juice with remaining salsa ingredients and toss adjusting salt and pepper to taste; refrigerate until serving time.
  • For the salmon, combine the oil, lemon juice, salt and pepper in a large bowl.
  • Brush the fish with the oil mixture, broil or grill over medium-high heat, turning once, until fish flakes easily, approximately 8 minutes.
  • Serve salmon topped with salsa.

CHILI-RUBBED SALMON WITH ZUCCHINI AND SAUTEED CORN



Chili-Rubbed Salmon with Zucchini and Sauteed Corn image

You can use any salsa you like: mild, medium, or hot. For the best flavor, buy the fresh variety sold in the refrigerator section of grocery stores.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 10

4 skinless salmon fillets, (6 ounces each)
Coarse salt and ground pepper
2 teaspoons chili powder
1 pound medium zucchini, quartered lengthwise, cut crosswise into 3-inch spears (about 1/2 inch thick)
2 tablespoons olive oil
2 packages (10 ounces each) frozen corn kernels (4 cups)
2 garlic cloves, minced
1 cup chopped scallions
1 container (16 ounces) prepared fresh tomato salsa (2 cups)
Lime wedges, for garnish (optional)

Steps:

  • Heat broiler; set rack 4 inches from heat. Rub salmon all over with salt and pepper. Arrange on a rimmed baking sheet; sprinkle top of fillets with 1 teaspoon chili powder. Arrange zucchini around salmon; sprinkle with remaining teaspoon chili powder, and season with salt and pepper.
  • Broil until fish is opaque throughout and zucchini is tender, 8 to 10 minutes.
  • Meanwhile, in a large skillet, heat oil over high heat. Add corn and garlic; cook, tossing, until corn is tender and beginning to brown, about 5 minutes. Remove from heat. Stir in scallions and salsa; season generously with salt and pepper. To serve, place fillets on plates, and serve with zucchini and half the corn. Reserve other half of the corn for next day. Garnish with lime wedges, if desired.

Nutrition Facts : Calories 377 g, Fat 15 g, Fiber 4 g, Protein 38 g

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