Chile-rubbed salmon with papaya and scallions
Last updated 6/12/2012 1:14:24 AM. Recipe ID 43281. Report a problem with this recipe.
Title: Chile-rubbed salmon with papaya and scallions
Categories: Martha stew, Salmon
Yield: 4 Servings
4 ts Ground chile powder
1/2 ts Ground coriander
1/2 ts Dried oregano
1/2 ts Salt; plus more to taste
4 Six-ounce salmon fillets;
Freshly ground pepper to
1 lg Clove garlic; minced
1 1/2 tb Olive oil
1/3 Ripe papaya; peeled &
2 Scallions; cleaned &
1. In a small bowl, combine the chile powder, coriander, oregano, and
1/2 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
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