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
Reviews
This was awesome! Love salmon to begin with and this took it over the top. Great meal combination with the carrots and brown rice. Will be working this into my routine menues.
The salmon was terrible... it had no flavor whatsoever. Neither my husband nor I finished it. There was a hint of spice when you first bite into it, but after that, it just tastes like bland fish. I did use frozen fish, so maybe it would taste better with fresh, but either way, will not be making this again.
I have made this recipe twice and both times it has turned out perfect.
I will, indeed, make this recipe again, just not when my third son is at home, as he is deathly allergic to seafood. This salmon is very good and very tasty but I won't serve it to him as I much prefer the world with him in it.
This is wonderful! The salmon is so flavorful! I used non reduced sodium broth for the rice because otherwise it was a little bland and added some extra butter to the carrots. A keeper!
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