4 tsp Ground chile powder
1/2 tsp Ground coriander
1/2 tsp Dried oregano
1/2 tsp Salt, plus more to taste
4 Six-ounce salmon fillets, skin on
Freshly ground pepper to taste
1 large Clove garlic, minced
1 1/2 tbsp Olive oil
1/3 Ripe papaya, peeled & julienned
2 Scallions, cleaned & julienned
|
|
1. In a small bowl, combine the chile powder, coriander, oregano, and 1/2 teaspoon salt. Sprinkle the salmon with salt and pepper. Rub the garlic onto the flesh side of the salmon; then rub the chile-powder mixture over the garlic. Set aside for 30 minutes.
3. Heat grill or grill pan to medium high. Drizzle salmon with oil; place on grill flesh-side down. Grill 3 minutes, being careful not to burn chile rub. Turn; grill until opaque and just cooked through, about 4 minutes.
3. Meanwhile, in a medium howl, combine papaya and scallions. Place grilled fish on top of the Black Beans and Corn. Garnish with papaya mixture, and serve immediately with vegetable-Salad Burritos.
Notes: Pure ground chiles work best in this recipe. Commercially prepared chile powder, which is a mixture of chiles and other seasonings, can be used as well |
|
