For the Salsa, put all the ingredients into a food processor and pulse until finely
chopped; set aside.
Heat the grill to medium high.
Drizzle some olive oil over the salmon and season it with salt and pepper.
Gently rub 2 tablespoons of the Spice Mix into the salmon. Pour some olive oil
onto a paper towel and rub the grill with it - this will help to prevent the fish from
sticking. Grill the salmon flesh side down for about 12 to 15 minutes.
To serve, spread most of the Salsa onto a platter and place the salmon, skin
side down, on top. Garnish with more Salsa, radish slices, cilantro, and a drizzle
of olive oil.
Southwest Spice Mix:
2 ancho chiles, stemmed and seeded
2 tablespoons whole cumin
2 tablespoons whole coriander
1 cinnamon stick
1 tablespoon sweet paprika
Put the ancho chiles, cumin, coriander, cinnamon stick, and paprika into a small
dry skillet over medium-high heat, and toast the spices just until they begin to
smell, about 1 minute. Empty into a spice mill and grind to a powder.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (92g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 24 (36%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 295.6mg||10 %|
|Potassium 144.3mg||4 %|
|Total Carbohydrate 12.1g||4 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 10.3g|
|Protein 0.6g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 67
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