Recipes

Baked Chile Rubbed Salmon

  • Servings: 4
  • Difficulty: easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 1/2 cups long grain white rice
  • 3 cups water
  • 2 3/4 teaspoons salt, divided
  • 3/4 teaspoon ground black pepper, divided
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 4 green onions, thinly sliced
  • 3 Tablespoons extra virgin olive oil
  • 1 teaspoon paprika
  • 4 6-oz. salmon fillet portions
  • 1 teaspoon chile powder
  • 12 oz. (about 2 large) tomatoes, cored and cut into 1/4-inch slices
  • 2 Tablespoons lime juice
  • 3 Tablespoons chopped cilantro
  • Hot tortillas

Directions

1. In a saucepan, combine rice, water, 1 1/2 teaspoons salt, 1/4 teaspoon black pepper, oregano, cumin, green onions, olive oil, and paprika. Bring to a boil, cover, and reduce heat to a simmer. Cook for 5 minutes.

2. Meanwhile, season the salmon fillets with 1 teaspoon salt, chile powder, and remaining 1/2 teaspoon black pepper. Reserve.

3. Pour the hot contents of the rice pot into a 9 x 13 baking dish. Cover the rice with the tomato slices. Season the tomato with the remaining 1/4 teaspoon of salt. Place the salmon pieces on top of the tomatoes. Drizzle the lime juice over the salmon and tomato slices.

4. Place the baking dish in a 350 F oven for 25-30 minutes or until the salmon is cooked through.

5. Sprinkle with cilantro and serve immediately with hot tortillas.
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