|Spicy Salsa Salmon and Asparagus|
There are three basic components to this recipe. The first is the salmon. Buy the freshest salmon fillets you can find because this dinner is all about the fish. The second component is the salsa. You can use a prepared salsa from the grocery store or make your own. I make my own these days. Finally, you will make a spicy sauce from either fat-free sour cream or plain yogurt. It's your choice, but mine is made from fat-free sour cream.
|Chipotle Sauce Ingredients|
- 1-1 1/2 pounds salmon fillet, cut into 4 portions
- salt and pepper to taste
- extra virgin olive oil
- 1 cup fat-free sour cream
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon Old Bay seasoning
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon honey
- 1-2 teaspoons pureed chipotle in adobo
Feel free to make the salsa and the chipotle sauce a day or two in advance. They get better as the flavors combine in the refrigerator. To make the spicy sauce, mix all the ingredients together in a small bowl, tasting for flavors. Add the chipotle puree in half-teaspoon increments, tasting until you get the amount of heat you desire. Be careful with the chipotle puree because a little goes a very long way. Set aside.
When you are ready to cook your salmon, rinse and pat the salmon fillets dry. Sprinkle the fillet generously with salt and pepper. Heat a tablespoon of extra virgin olive oil in a skillet over medium-high heat. You want your pan to get smoking hot. Place the fillets in the hot pan flesh side down. Set a timer for 4 minutes, place a cover on the pan and walk away. Let the heat of the pan do its magic. After 4 minutes turn the fillets. See how brown and crispy the flesh side of the fish is? That's how you want it to look. Place the cover back on the pan. Set your timer for 4 minutes and walk away again.
|Add Chipotle Puree a Little at a Time|
To serve, plate the fillets. Top each fillet with a couple of spoonfuls of salsa. Drizzle the fillet with the spicy sauce. I served my salmon with a side of asparagus spears. This was a delicious, healthy, and very quick dinner.
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