Chipotle Chile Salmon with Summer Chopped SaladCourse: Lunch, DinnerCuisine: MexicanDifficulty: Easy
Prepared by Chef Darian Bryan
Serves 2 • Ready in 30 Minutes or Less
1 cup coarsely chopped tomato
1 cup each coarsely chopped green and yellow bell pepper
½ cup coarsely chopped radish
½ cup coarsely chopped red onion
¼ cup chopped cilantro
1 tablespoon lime juice
2 teaspoons olive oil
½ teaspoon salt
¼ teaspoon coarsely ground black pepper
½ teaspoon chipotle chili powder
½ teaspoon dried oregano
½ teaspoon ground cumin
¼ teaspoon salt
2 (5-ounce) skinless salmon fillets
- For the salad: Mix all the salad ingredients in a medium bowl; set aside.
- For the salmon: Mix the chili powder, oregano, cumin, and salt in a small bowl. Rub over both sides of the salmon.
- Spray a nonstick grill pan with nonstick spray and set over medium heat to preheat, about 2 minutes.
- Place the salmon in the grill pan and cook just until opaque in the center, about 5 minutes on each side.
- Serve with the salad.