Chile-rubbed salmon with papaya and scallions

4 Servings

Ingredients

Quantity Ingredient
4 teaspoons Ground chile powder
½ teaspoon Ground coriander
½ teaspoon Dried oregano
½ teaspoon Salt; plus more to taste
4 Six-ounce salmon fillets; skin on
Freshly ground pepper to taste
1 large Clove garlic; minced
1½ tablespoon Olive oil
⅓ Ripe papaya; peeled & julienned
2 Scallions; cleaned & julienned

Directions

1. In a small bowl, combine the chile powder, coriander, oregano, and ½ teaspoon salt. Sprinkle the salmon with salt and pepper. Rub the garlic onto the flesh side of the salmon; then rub the chile-powder mixture over the garlic. Set aside for 30 minutes.

3. Heat grill or grill pan to medium high. Drizzle salmon with oil; place on grill flesh-side down. Grill 3 minutes, being careful not to burn chile rub. Turn; grill until opaque and just cooked through, about 4 minutes.

3. Meanwhile, in a medium howl, combine papaya and scallions. Place grilled fish on top of the Black Beans and Corn. Garnish with papaya mixture, and serve immediately with vegetable-Salad Burritos.

Notes: Pure ground chiles work best in this recipe. Commercially prepared chile powder, which is a mixture of chiles and other seasonings, can be used as well

Posted to recipelu-digest Volume 01 Number 553 by RecipeLu <recipelu@...> on Jan 18, 1998

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