- 1 lb salmon, skinned and cut into one inch cubes
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 limes, quartered
- 2 (8 ounce) cans diced tomatoes with green chilies, drained (like Rotel)
- 1/2 bunch fresh cilantro, chopped
- 1 bunch green onion, chopped
Toss cubed salmon in cumin and chili powder. Set aside.
Heat oil large skillet over medium heat. Cook yellow onion 2 minutes, until it begins to soften.
Turn heat up to medium high. Add salmon to skillet. Lightly sear salmon cubes for about 2-3 minutes, turning gently (don't break the salmon into pieces!).
IMPORTANT: Do not over cook the salmon. This juicy recipe will keep steaming the salmon. The salmon should still be firm in the middle of the cube when you proceed to the next step.
Return heat setting to medium. Add canned tomatoes and chilies, cilantro and green onions. Gently incorporate and heat through.
Squeeze quartered limes over the salmon mixture, give it a quick stir, and plate up the salmon (Drain a little liquid off at this point).
Serve with warm flour tortillas, quality salsa, sour cream, sliced avocado, and crisp romaine lettuce.
I used what I had in my pantry, namely plain tomatoes, dried cilantro and onion. As my salmon was already cooked, I tossed it with the spices and heated it with the tomato mixture. If tossing cooked salmon will cause it to break apart, rub the spices on it before you cut it up.
Serving Size 1 (330g)
Recipe makes 4 servings
|Calories from Fat 102||(41%)|
|Amount Per Serving||%DV|
|Total Fat 11.4g||17%|
|Saturated Fat 1.6g||8%|
|Monounsaturated Fat 6.3g|
|Polyunsaturated Fat 2.4g|
|Trans Fat 0.0g|
|Total Carbohydrate 13.8g||4%|
|Dietary Fiber 2.6g||10%|