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Fill-in-the-blank fridays: slammin' southwestern salmon
This recipe adds spice and heat for a big flavor explosion. It's also a quick dish literally.
Ingredients
Number of serving: 6
1/4 tea spoon kosher
salt
1/2 tea spoon brown
sugar
2 8 oz
salmon fillets, washed and patted dry
1/4 tea spoon butter
1 can sweet whole kernel corn, drained
3 small sweet peppers (red, yellow, orange), diced small
1/2 small white or red onion, diced small
2 table spoons extra virgin olive oil
Preparation
- 1) SLAMMIN' SOUTHWESTERN SALMON:
Preheat oven to 425 degrees F. Mix all dry ingredients in a small bowl to make a fish rub; apply rub all over fillets. Coat a roasting pan with non stick cooking spray, and place fillets, meaty side up, in pan. Place 1 pat of butter on top of each fillet. Roast in oven for approximatelly 10 minutes, or desired doneness. Serve with Sweet Corn and Peppers Medley. - 2) SWEET CORN AND PEPPERS MEDLEY:
Preheat olive oil in medium-size skillet over medium heat. Add chopped onions and peppers. Saute until soft, about 5 minutes. Add corn, salt and pepper to taste.
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