Southwestern Salmon Recipe

I’ve recently taken a liking to some southwestern recipes like Tilapia and Chicken. It seems to me that the same basic ingredients could probably work with Salmon as well. Since Price Chopper recently had a BOGO (Buy One Get One free) deal on salmon, I happen to have some on hand. The amounts shown are a basic guideline. I don’t tend to do a lot of measuring. I seem to recall Emril Lagasse saying that cooking isn’t rocket science. I tend to agree when it comes to cooking – baking is another story. Anyway, here are the approximate amounts and directions for a nice Southwestern Salmon.

Ingredients:

  • 4 6 oz fillets
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 lime (or lime juice)

Instructions:

  1. Preheat oven to 450 degrees.
  2. In a food storage bag, mix spices together.
  3. Add olive oil to the bag.
  4. Squeeze lime juice into the bag.
  5. Add the salmon to the bag and shake until thoroughly coated.
  6. Bake around 15 minutes or so – until flaky.

I mixed everything up during lunch and let it set in the fridge. I took it out about 15 minutes before I put it in the oven to give it time to get back to room temperature. I cooked it in a glass pan which I’ve heard can affect cooking time, but I’m not sure in which direction. I cooked it for 15 minutes and then turned off the oven, but left them in another couple of minutes. I wanted to make sure the salmon was completely cooked.

Oddly enough, when it comes to fish, my wife Linda is a little more fussy than I am. If the salmon was the least bit slimy she would have no part of it. I’m kind of the same way, but I am a little more open to fish. When it looked like they were completely cooked through I took them out and plated them.

Cooking may not be rocket science, and I may not always measure everything, but apparently I do need to pay a little more attention to how much red pepper I put in. The salmon was quite hot. However, I’d have to say that it wasn’t bad. My wife was taken back by how hot it was. She wasn’t expecting it to be that hot either. She almost put it in the stroganoff column, but decided after a few more bites that she could work with it. I actually liked it. That’s good considering I still have quite a few more pieces left from the BOGO at Price Chopper.

I probably should have made more to go with the salmon though. They were kind of small and we were both a little hungry an hour or two later. Any ideas on what goes with salmon?

Southwestern Grilled Chicken Recipe

I’ve mentioned before that when dealing with fussy eaters, it is good to build on things they like. Since I liked the way the Southwestern Tilapia came out the other day, I figured the same basic seasoning would work for chicken. I didn’t use as much salt as I did with the Tilapia, but I did use more red pepper and chili powder (not that I actually measured them).

Ingredients:

  • 1/2 teaspoon black pepper
  • 1/4 – 1/2 teaspoon red pepper
  • 1/4 – 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 2 teaspoons olive oil
  • Chicken breasts

Instructions:

  1. Mix dry ingredients in a Glad or Ziplock bag.
  2. Add olive oil to the bag and mix thoroughly.
  3. Add Chicken to the bag and shake until evenly coated.
  4. Put aluminum foil on the grill and cook on medium-high heat for about 10 minutes (actual time may vary based on your grill so just cook until done).

The chicken wasn’t nearly as salty as the Tilapia but it was a bit hotter spice-wise due to the increase in red pepper and chili powder. I think I am taking a liking to red pepper now. Who would have thought?

Have you discovered any new ingredients that you really like now?

Southwestern Tilapia Recipe

I found this recipe on He and She Eat Clean, and it seemed interesting enough to try. I have done tilapia before and I have taken a liking to chili powder lately. I’m not going to use the garlic powder, but I’ve included it in the recipe since that is how they listed it.

Ingredients:

  • 4 6 oz fillets
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 lime

Instructions:

  1. Preheat oven to 450 degrees.
  2. In a small bowl mix spices together.
  3. Drizzle each fillet with olive oil.
  4. Sprinkle each fillet with the mixture of spices.
  5. Squeeze lime juice over the fillets.
  6. Flip the fillets over & repeat steps 3-5.
  7. Bake until golden brown & flesh begins to flake usually around 9-12 minutes in my oven.

via He and She Eat Clean: A Guide to Eating Clean… Married!: Clean Eat Recipe :: Southwestern Tilapia.

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