Lynn's Chili Salmon With Sweet Pepper Salsa
1 sweet red pepper salsa
1 (recipe follows)
2 tbsp chili powder
1/4 tsp salt teaspoon
1/8 black pepper
4 (6oz) salmon fillets
1 (about 1 inch thick)
2 tsp olive oil
Make salsa; set aside. Combine chili powder, salt and black pepper;
rub evenly over salmon fillets. Heat oil in a large nonstick skillet
over medium-high heat. Add fillets; cook 4 minutes on each tide or
until fish flakes easily when tested with a fork. Serve with salsa,
Makes 4 servings.
SWEET PEPPER SALSA: Combine in a bowl: 3/4 cup diced red onion, 1/2
cup diced yellow bell pepper, 1/2 cup diced red bell pepper, 1
tablespoon minced seeded jalapeno pepper, 1/2 cup diced plum tomato,
2 tablespoons chopped fresh cilantro, 1 tablespoon fresh lemon juice,
2 teaspoons cider vinegar, 1/4 teaspoon ground cumin, 1/8 teaspoon
sugar, 1/8 teaspoon salt, 1/8 teaspoon ground coriander and 1/8
teaspoon ground red pepper. Stir well. Let stand at least 30 minutes,
stirring occasionally.
The greatest failure is the failure to try.
- William Arthur Ward