Chili-Roasted Salmon
68 people added this to their Recipe Box
Because its flesh has so little connective tissue, fish is the quickest roast of all. Here flavourful accents cook into a stylish meal in only 15 minutes.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 255 |
| pro | 31 g |
| total fat | 13 g |
| sat. fat | 2 g |
| carb | 1 g |
| fibre | trace |
| chol | 85 mg |
| sodium | 364 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 10% |
| vit C | 5% |
| folate | 16% |
Suggested Recipes
-
4 centre-cut salmon fillets (1-1/2 lb/750 g)
1 tbsp (15 mL) vegetable oil
1-1/2 tsp (7 mL) chili powder
1/2 tsp (2 mL) salt
2 tbsp (25 mL) chopped fresh coriander or parsley
1 lime, cut in wedges
Preparation:
Place fillets, skin down, on foil-lined rimmed baking sheet. Whisk together oil, chili powder and salt: spread over fillets. Roast in 450ºF (230ºC) oven for 10 minutes per inch (2.5 cm) of thickness or until fish flakes easily when tested with fork.
Slide metal spatula between flesh and skin to transfer to plates. Sprinkle with coriander. serve with lime wedges to squeeze over top.
Tags:
Main Course; Fish; Roast;
Source
© CanadianLiving.com
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