Chili Salmon with Peppers and Zucchini

Chili Salmon with Peppers and Zucchini Do Not Use Author: Canadian Living Credits: Chili Salmon with Peppers and Zucchini Do Not Use

Serve with: Pita Triangles (see below) and Sliced Tomatoes

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2003

Ingredients

  • 2 tablespoons lime juice
  • 1 tablespoon chili powder
  • 1 tablespoon minced jalapeño pepper
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 4 salmon fillets skin on, 6 oz/175 g each
  • 1 sweet red pepper
  • 1 sweet yellow pepper
  • 2 zucchinis
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon Italian herb seasoning
  • 1/4 teaspoon pepper

Method

In small bowl, mix together lime juice, chili powder, jalapeño pepper, vegetable oil and 1/4 tsp (1 mL) of the salt ; spread on top of each fillet. Let stand for 10 minutes.

Meanwhile, core, seed and quarter red and yellow peppers; place in bowl. Diagonally slice zucchini 1/2 inch (1 cm) thick; add to bowl. Add olive oil, Italian herb seasoning, pepper and remaining salt ; toss to coat.

Place vegetables and salmon, skin side down, on greased grill over medium-high heat. Close lid and grill until salmon flakes easily when tested and vegetables are tender-crisp, about 10 minutes.

Nutritional facts <b>Per serving:</b> about

  • Sodium 382 mg
  • Protein 27 g
  • Calories 340.0
  • Total fat 22 g
  • Cholesterol 74 mg
  • Saturated fat 4 g
  • Total carbohydrate 9 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 30.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 24.0
  • Vitamin C 178.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chili Salmon with Peppers and Zucchini

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