Chili Seared Salmon with Sweet Pepper Salsa
The Heartland Spa
Chef Barb Peters

Salmon
Servings: 4
2 Tablespoons chili powder
¼ Teaspoon salt
1/8 Teaspoon white pepper
4 6oz. salmon fillet

1. Combine chili powder, salt and pepper, rub evenly over salmon fillets.
2. Heat griddle (medium – high heat).
3. Spray with pan coating and grill, cook 4 minutes on each side or until fish flakes easily when tested with a fork.
Serve with salsa.

Per Serving: 209 Calories; 6g Fat (28.6% calories from fat); 34g Protein; 2g Carbohydrate; 1g Dietary Fiber; 88mg Cholesterol; 285 mg Sodium.

Sweet Pepper Salsa
Servings: 4
½ cup red onion, diced
½ cup yellow bell pepper, diced
½ cup red pepper, diced
1 Tablespoon jalapeno chili pepper, minced
½ cup plum tomato, diced
2 Tablespoons cilantro, chopped
1 Tablespoon lemon juice
2 Teaspoons cider vinegar
¼ Teaspoon cumin
1/8 Teaspoon sugar
1/8 Teaspoon salt
1/8 Teaspoon coriander
1/8 Teaspoon red pepper flakes

Stir well. Let stand at least 30 minutes.

Per Serving: 28 Calories; trace Fat (7.1% calories from fat); 1g. Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 72mg Sodium.

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