| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Martha stew, Salmon |
4 |
Servings |
INGREDIENTS
| 4 |
ts |
Ground chile powder |
| 1/2 |
ts |
Ground coriander |
| 1/2 |
ts |
Dried oregano |
| 1/2 |
ts |
Salt; plus more to taste |
| 4 |
|
Six-ounce salmon fillets; skin on |
|
|
Freshly ground pepper to taste |
| 1 |
lg |
Clove garlic; minced |
| 1 1/2 |
tb |
Olive oil |
| 1/3 |
|
Ripe papaya; peeled & julienned |
| 2 |
|
Scallions; cleaned & julienned |
INSTRUCTIONS
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
Posted to recipelu-digest Volume 01 Number 553 by RecipeLu
<recipelu@geocities.com> on Jan 18, 1998
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