Chili-Rubbed Salmon


Yield: 4 servings


•    1 tablespoon chili powder
•    2 teaspoons dillseeds
•    1 teaspoon lemon pepper
•    1/2 teaspoon ground cumin
•    4 (4- to 6-ounce) salmon steaks
•    1/4 cup butter or margarine
•    Garnishes: fresh thyme sprigs, lemon zest


Combine first 4 ingredients; press evenly over steaks.
Melt butter in a large nonstick skillet over medium heat; add steaks, and cook 5 minutes on each side or until fish flakes easily with a fork. Garnish, if desired. Serve with lemon wedges.

Recipe from Southern Living May 1997

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