Chili Salmon with Peppers and Zucchini
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 340 |
| pro | 27 g |
| total fat | 22 g |
| sat. fat | 4 g |
| carb | 9 g |
| fibre | 2 g |
| chol | 74 mg |
| sodium | 382 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 10 |
| vit A | 24 |
| vit C | 178 |
| folate | 30 |
Serve with: Pita Triangles (see below) and Sliced Tomatoes
Ingredients
- 2 tbsp lime juice
- 1 tbsp chili powder
- 1 tbsp minced jalapeño peppers
- 1 tbsp vegetable oil
- 1/2 tsp salt
- 4 salmon fillets, skin on, 6 oz/175 g each
- 1 sweet red pepper
- 1 sweet yellow pepper
- 2 zucchinis
- 1 tbsp extra virgin olive oil
- 1 tsp Italian herb seasoning
- 1/4 tsp pepper
Preparation
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.
Additional information :
Pita Triangles
For each pita, mix 1 tbsp (15 mL) each chopped fresh herbs and olive oil; brush over pita rounds. Sprinkle with salt to taste. Grill or broil and cut into triangles.
Source : Canadian Living Magazine: October 2003
- Keywords : Main Course; Vegetarian; Grill/Barbecue; Salmon; Red pepper; Jalapeno pepper; Zucchini;
Related content
-
Cedar-Planked Salmon with Dill Sauce for Six
As the salmon grills or bakes on the piece of soaked cedar, the wood infuses the fish with a...
-
-
Mushroom Gruyère Quesadillas
Cut these into sixths for an appetizer or into thirds for lunch or dinner.
-
Chickpea Walnut Patties with Mixed Greens
The toasted walnut crunch adds welcome texture to these burgers.
