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Pan-Seared Chili Salmon

 Pan-Seared Chili Salmon
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
4 ServingsPrep/Total Time: 30 min.


  • 3 cups fresh baby carrots
  • 1 cup Minute® 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

2 of 2

Pan-Seared Chili Salmon (continued)

Directions (continued)

  • remaining pepper. Serve with salmon and rice.
  • Yield: 4 servings.
Nutritional Facts: 1 salmon fillet with 2/3 cup carrots and 1/2 cup rice equals 369 calories, 17 g fat (3 g saturated fat), 69 mg cholesterol, 620 mg sodium, 27 g carbohydrate, 4 g fiber, 26 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.