Pan Grilled Salmon with Red Pepper Salsa

We have Cooking Light magazine to thank for last night's dinner inspiration and oh boy, was it ever good. I think I've finally convinced the big guy that Salmon in almost any form is a very good thing.

I picked up some gorgeous wild caught sockeye yesterday at Sprouts and the ironic thing is the price was less than any we saw in Oregon. I mentioned that fact to the guy behind the counter and was overheard by a very sweet older man who happened to be from Oregon. He said he'd "taken a wrong turn and ended up here" and while he'd go back to Oregon in a second, his wife doesn't want to leave. He really tugged on my heart strings because he was so emotional and of course I couldn't leave the conversation at that. I asked him if during their wedding vows, his wife had promised to obey. He nodded yes, at which point I suggested it might be a good time to call in the marker. Everybody laughed but I'm not sure he didn't go home and do just that. Yikes!

I made some subtle changes to the recipe so I'm going to take the liberty of posting the recipe for you, but here's the link to Cooking Light's version. It's a real keeper so be sure to give it a try.

 

Pan Grilled Salmon with Red Pepper Salsa

12 ounces skinless salmon fillets, pin bones removed

1 tablespoon pureed chipotle (from can)

2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon salt

Vegetable Oil

1 Tablespoon liquid honey

Package of Mixed Greens

Croutons (optional)

Oil grill pan well and heat over medium high heat until very hot. Combine chili powder, cumin, coriander and salt. Set aside. Coat salmon fillets on one side with pureed chipotle, then sprinkle spice mixture on both sides of salmon. Place salmon on grill pan and cook for 3 to 4 minutes on each side or until salmon cooked to your preference. Place on a bed of greens. Top salmon with drizzle of liquid honey.  Serve with Red Pepper Salsa. Garnish with croutons.

Salsa:

1 medium red pepper, fine dice

1 medium tomato, chopped

1/4 cup red onion, finely chopped

3 Tablespoons chopped cilantro

Juice of half a lime

Dash salt & pepper

Combine ingredients and set aside.

  For your convenience, here's a downloadable version of the recipe Download Pan Grilled Salmon

 

 

Comments

[Mags]

I'm not a big fan of salmon (I keep trying though!) but I'll bet that salsa would also be good on tuna steaks or Mahi Mahi, think?

[June]

Mags - you're right. The spice mixture and the salsa would be great on either ...or chicken...

[Nanan]

My what a traditionalist you are JBug! I love it! I think it is great how you are slowly getting the big guy to obey you and eat his salmon - and like it, too! Lovely dinner!

[pam]

This is going on the menu next week!

[June]

Ha Lea - the big guy will never "obey" me. In fact, I'm the one that wrote it into our wedding vows that I'd obey him. OK, so it's a HUGE stretch but we're managing. I'm trying to change his mind re some of his food notions and he's come a long way but I'll sure has heck never get him to like those dreaded green peas. LOLOL

Pam - hope you like it! I think the little drizzle of honey really helped mellow the spices.