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Pico De Gallo Salmon SHAUNA ALSTON

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A tasty way to brighten up your Salmon!

ingredients
PICO DE GALLO SALMON
cooking spray (to grease)
4 salmon fillets (skin on)
3 teaspoons paprika
3 teaspoons cumin
3 teaspoons crab seasoning
3 teaspoons garlic powder
3 teaspoons chili powder
2 limes (juiced)
Kosher salt and freshly ground black pepper (to taste)
PICO DE GALLO
4 roma tomatoes (seeded and small dice)
2 onions (peeled and small dice)
1 cup cilantro leaves (finely chopped)
1/2 lime (juiced)
Kosher salt (to taste)
RICE
2 cups Basmati rice
3 1/2 cups water
1/2 cup cilantro leaves (finely chopped)

directions
Preheat oven to 350ºF. Grease 4 pieces of foil with cooking spray.
For the Salmon: Pat salmon dry with napkin or kitchen towel. Combine the paprika, cumin, crab seasoning, garlic powder and chili powder and mix to combine. Rub the salmon on both sides with the spice rub. Place salmon, skin down, on the prepared baking sheet. Squeeze half of a lime over the flesh of each fillet. Loosely wrap each fillet in foil and place oven for about 20 minutes or until cooked through.
For the Pico De Gallo: Combine chopped tomatoes, onions, and cilantro in a large bowl. Add lime juice and salt to taste. Mix and set aside.
For Rice: Follow package instructions for 2 cups of rice. One cooled add cilantro and fluff with fork.
To Serve: Serve salmon over rice and top with pico de gallo.
Tip: This spice rub is great for chicken or crab cakes too! Make the pico de gallo in advance and store in an airtight container in the refrigerator.

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