Chile-rubbed salmon with fruit salsa
2 item(s), medium, large size, pitted and diced
1 item(s), peeled, pitted, and diced
Uncooked red onion(s)
¼ cup(s), chopped, diced
2 Tbsp, chopped fresh
1 small, seeded and minced
Fresh lime juice
Extra virgin olive oil
Ancho chile powder
Uncooked farmed Atlantic salmon skinless fillet(s)
20 oz, 4 (5-oz.) fillets
- 1 To make salsa, mix together plums, mango, onion, cilantro, jalapeño, lime juice, pinch of salt, and oil in medium bowl. Set aside.
- 2 Spray large ridged grill pan with nonstick spray and set over medium-high heat.
- 3 To make spice rub, stir together chile powder, cumin, oregano, and remaining 3/4 teaspoon salt in cup; rub over both sides of salmon. Place salmon in grill pan and grill just until opaque in center, 4–5 minutes per side. Serve with salsa.
- Serving size: (1 salmon fillet and 1/2 cup salsa)