Title: Chili Seared Salmon with Sweet Pepper Salsa
Categories: Fish
Yield: 4 Servings

		Sweet Red Pepper Salsa
		(recipe follows)
2	tb	Chili powder
1/4	ts	Salt teaspoon
1/8		Black pepper
4		(6oz) salmon fillets
		(about 1 inch thick)
2	ts	Olive oil

Make salsa; set aside. Combine chili powder, salt and black pepper; rub evenly over salmon fillets. Heat oil in a large nonstick skillet over medium-high heat. Add fillets; cook 4 minutes on each tide or until fish flakes easily when tested with a fork. Serve with salsa, Makes 4 servings.

STREET PEPPER SALSA: Combine in a bowl: 3/4 cup diced red onion, 1/2 cup diced yellow bell pepper, 1/2 cup diced red bell pepper, 1 tablespoon minced seeded jalapeno pepper, 1/2 cup diced plum tomato, 2 tablespoons chopped fresh cilantro, 1 tablespoon fresh lemon juice, 2 teaspoons cider vinegar, 1/4 teaspoon ground cumin, 1/8 teaspoon sugar, 1/8 teaspoon salt, 1/8 teaspoon ground coriander and 1/8 teaspoon ground red pepper. Stir well. Let stand at least 30 minutes, stirring occasionally.

Per serving: Calories 348 Fat 18g Cholesterol 115mg Sodium 351 Percent calories from fat 46%

Dallas Morning News 10/2/96 Typos by Bobbie Beers

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