I adapted this recipe from a restaurant dish we had years ago and it remains a regular in our meal rotation. With shortcuts like peeled baby carrots and instant brown rice, it's ready in 30 minutes from start to finish! —Cheryl Herrick, Burlington, Vermont
- 3 cups fresh baby carrots
- 1 cup instant brown rice
- 1 cup reduced-sodium chicken broth
- 1/4 teaspoon pepper, divided
- 3 teaspoons chili powder
- 1/2 teaspoon salt
- 4 salmon fillets (4 ounces each)
- 2 teaspoons olive oil
- 1 tablespoon minced fresh parsley
- 1 teaspoon butter
- Place carrots in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 12 minutes or until crisp-tender.
- Meanwhile, in a small saucepan, bring the rice, broth and 1/8 teaspoon pepper to a boil. Reduce heat; cover and simmer for 5 minutes.
- Combine chili powder and salt; rub over salmon. In a large nonstick skillet coated with cooking spray, cook salmon in oil over medium-high heat for 4-6 minutes on each side or until fish flakes easily with a fork.
- Remove rice from the heat; let stand for 5 minutes. Fluff with a fork. In a small bowl, combine the carrots, parsley, butter and remaining pepper. Serve with salmon and rice. Yield: 4 servings.
Originally published as Pan-Seared Chili Salmon in Healthy Cooking December/January 2009, p51
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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