Chile-Dusted Salmon with Pineapple-Jicama Salsa
- Thaw salmon, if frozen. Sprinkle both sides of salmon steaks lightly with chili powder and salt. Cover and refrigerate until ready to serve.
- In a medium bowl, combine pineapple, jicama, red onion, Anaheim pepper, cilantro, and lime juice. Mix well and let stand at room temperature until salmon is done.
- For a charcoal grill, grill salmon steaks on the greased rack of an uncovered grill directly over medium coals for 4 to 6 minutes per 1/2-inch of thickness, turning once halfway through grilling time. (For a gas grill, preheat grill. Reduce heat to medium. Place salmon steaks on a greased grill rack over heat. Cover and grill as above.)
- Serve immediately, topped with Pineapple-Jicama Salsa. Makes 4 servings.
From the Test Kitchen
* Because hot chile peppers, such as Anaheims, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
Nutrition Facts (Chile-Dusted Salmon with Pineapple-Jicama Salsa)
- Per serving:
- 367 kcal ,
- 19 g fat
- (4 g sat. fat ,
- 7 g polyunsaturated fat ,
- 7 g monounsaturated fat ),
- 100 mg chol. ,
- 408 mg sodium ,
- 14 g carb. ,
- 3 g fiber ,
- 7 g sugar ,
- 35 g pro.