|
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; -skin on Freshly ground pepper to -taste 1 lg Clove garlic; minced 1 1/2 tb Olive oil 1/3 Ripe papaya; peeled & -julienned 2 Scallions; cleaned & -julienned 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 Posted to recipelu-digest Volume 01 Number 553 by RecipeLu |