CHILI RUBBED SALMON WITH CITRUS SALSA - SLIMMED
Provided by Food Network Kitchen
Categories main-dish
Time 37m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler to high. Soak onion in a bowl of very cold water.
- In a medium bowl, whisk together the lime juice, honey, 2 teaspoons of oil, and 1/2 teaspoon of salt.
- Trim the top and bottom off the grapefruit to expose the inner fruit. Following the curve of the fruit cut off the skin and white pith. Cut the segments free from the membrane and add to the dressing. Repeat with the oranges. (For help with this, see our Video demo of segmenting an orange.) Add the jalapeno, jicama, and fresh coriander to the citrus mixture. Drain the onions and stir to combine evenly.
- Position a broiler pan about 6 inches from the broiler and preheat. Lightly brush the salmon with the olive oil. Sprinkle top of the fish with the chili powder and season with salt, to taste. Carefully lay fish, skin-side down, on the hot broiler pan. Broil the fish until just firm and brown, about 7 minutes. Remove pan from the broiler; set the salmon aside on the hot pan to finish cooking, about 5 minutes more.
- Divide the fish among plates and serve with the salsa and tortillas.
FRESH CORN AND ZUCCHINI SAUTE
This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.
Provided by Sara B.
Categories Side Dish Vegetables Squash Zucchini
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 16.8 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 181.2 mg, Sugar 4.1 g
CHILI-RUBBED SALMON WITH ZUCCHINI AND SAUTEED CORN
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
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
CHILI AND SAGE-RUBBED SALMON
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.
CHILI RUBBED SALMON
Provided by Food Network Kitchen
Categories main-dish
Time 17m
Yield 4 servings
Number Of Ingredients 4
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.
SAUTEED SALMON WITH SWEET CORN
Provided by Bryan Miller
Categories dinner, weekday, main course
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Remove the stems from the mushrooms, and reserve them from the sauce. If the mushrooms are large, halve or quarter them.
- Skewer the garlic clove securely onto the tines of a fork. Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. When the oil just begins to smoke, add the spinach. Cook, stirring with the fork, until wilted. Season with salt and pepper, and place in a colander to drain.
- In the same pan, melt 3 tablespoons of the butter. Saute the mushrooms, stirring with the fork, until softened, 1 to 2 minutes. Add the corn, and cook until heated through, 1 to 2 minutes. Season with salt and pepper.
- Arrange the spinach in the center of 4 plates. Surround the spinach with the corn mixture. Keep warm. Heat the remaining oil and butter in the pan over high heat. Season the salmon with salt and pepper, and saute until medium-rare, about 2 minutes per side.
- Place a salmon fillet atop the spinach on each plate. Spoon the sauce over the salmon, garnish with chives, and serve immediately.
Nutrition Facts : @context http, Calories 490, UnsaturatedFat 20 grams, Carbohydrate 19 grams, Fat 36 grams, Fiber 4 grams, Protein 25 grams, SaturatedFat 12 grams, Sodium 665 milligrams, Sugar 6 grams, TransFat 0 grams
CHILI-RUBBED SALMON
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
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
CHILI-RUBBED SALMON
Categories Bake Low Carb Salmon Hot Pepper Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
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 WITH PAPAYA AND SCALLIONS
Pure ground chiles work best in this recipe. Commercially prepared chili powder, which is a mixture of chiles and other seasonings, can be used as well.
Provided by Martha Stewart
Categories Salmon Recipes
Number Of Ingredients 10
Steps:
- In a small bowl, combine the chili powder, coriander, oregano, and 1/2 teaspoon salt. Sprinkle the salmon with salt and pepper. Rub the garlic onto the flesh side of the salmon; then rub the chili-powder mixture over the garlic. Set aside for 30 minutes.
- Heat grill or grill pan to medium high. Drizzle salmon with oil; place on grill flesh-side down. Grill 3 minutes, being careful not to burn chili rub. Turn; grill until opaque and just cooked through, about 4 minutes.
- Meanwhile, in a medium bowl, combine papaya and scallions. Place grilled fish on top of the Black Beans and Corn. Garnish with papaya mixture, and serve immediately with Vegetable-Salad Burritos.
CORN, ZUCCHINI AND POBLANO CHILI SAUTé
Categories Side Sauté Corn Hot Pepper Zucchini Summer Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- Char poblano chilies and bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed chilies and pepper; cut into 1/2-inch pieces.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add half of zucchini; sauté until brown, about 7 minutes. Using slotted spoon, transfer to medium bowl. Repeat with remaining zucchini. Discard oil from skillet; wipe skillet clean. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add onion and garlic; sauté until onion begins to soften, about 5 minutes. Add chilies and pepper and stir until heated through, about 3 minutes. Stir in zucchini and corn. Reduce heat to medium, cover and cook until corn is tender, stirring occasionally, about 5 minutes. Season with salt and pepper.
- *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
CHILI-RUBBED SALMON WITH ZUCCHINI AND SAUTéED CORN
Steps:
- Heat the broiler; set a rack 4 inches from the heat. Rub the salmon all over with salt and pepper. Arrange on a rimmed baking sheet; sprinkle the top of the fillets with 1 teaspoon of the chili powder. Arrange the zucchini around the salmon; sprinkle with the remaining teaspoon chili powder, and season with salt and pepper.
- Broil until the fish is opaque through-out and the zucchini is tender, 8 to 10 minutes.
- Meanwhile, in a large skillet, heat the oil over high heat. Add the corn and garlic; cook, tossing, until the corn is tender and beginning to brown, about 5 minutes. Remove from the heat. Stir in the scallions and salsa; season generously with salt and pepper.
- Place the fillets on plates, and serve with the zucchini and the corn mixture. Garnish with lime wedges, if desired.
More about "chili rubbed salmon with zucchini and sautéed corn recipes"
CHILI LIME SALMON WITH MEXICAN STREET CORN SAUTé
From spicesinmydna.com
CHILI-RUBBED SALMON WITH SUMMER CORN SALAD - EAT …
From eatyourselfskinny.com
EASY CORN AND ZUCCHINI SAUTE RECIPE - LITTLE SPICE JAR
From littlespicejar.com
SPICE RUBBED GRILLED SALMON WITH BLACK BEANS AND CORN
From skinnytaste.com
CHILI-RUBBED SALMON RECIPE | MYRECIPES
From myrecipes.com
CHILI-RUBBED SALMON WITH ZUCCHINI AND SAUTEED CORN
From mastercook.com
SAUTéED ZUCCHINI AND CORN - OUR SALTY KITCHEN
From oursaltykitchen.com
20-MINUTE SWEET CHILI RUBBED SALMON FILETS | NUTRITION IN THE KITCH
From nutritioninthekitch.com
CHILI LIME SALMON WITH ESQUITES (MEXICAN CREAMY CORN SALSA)
From gimmesomeoven.com
CHILI-RUBBED SALMON WITH ZUCCHINI AND SAUTEED CORN
From fooddiez.com
CHILI-RUBBED SALMON WITH ZUCCHINI AND SAUTéED CORN
From pinterest.com
GRILLED SALMON RECIPE WITH CORN SALSA AND ZUCCHINI | RECIPE
From rachaelrayshow.com
CHILI-RUBBED SALMON WITH ZUCCHINI AND SAUTEED CORN RECIPE
From pinterest.ca
SAUTéED ZUCCHINI AND CORN - NEW SOUTH CHARM:
From newsouthcharm.com
CHILI-RUBBED SALMON WITH AVOCADO SALSA - SWEET PEAS AND SAFFRON
From sweetpeasandsaffron.com
CHILI-RUBBED SALMON RECIPE - BON APPéTIT
From bonappetit.com
CHILI-RUBBED SALMON RECIPE | MYRECIPES
From myrecipes.com
CHILI-RUBBED SALMON WITH ZUCCHINI AND SAUTéED CORN
From archive.jsonline.com
ZUCCHINI CORN SAUTé - CHUGWATER CHILI
From chugwaterchili.com
CHILI AND SAGE RUBBED SALMON FOOD- WIKIFOODHUB
From wikifoodhub.com
CHILI-RUBBED SALMON WITH ZUCCHINI AND SAUTEED CORN
From to-your-belly.blogspot.com
CHILE RUBBED SALMON WITH TOASTED CORN VINAIGRETTE
From sidewalkshoes.com
CHILI-RUBBED SALMON WITH ZUCCHINI AND SAUTEED CORN
From cookbookify.blogspot.com
CHILI-RUBBED SALMON WITH WARM ZUCCHINI & CORN SALAD
From mealime.com
CHILI-RUBBED SALMON WITH ZUCCHINI AND SAUTEED CORN
From keeprecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love