Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 jalapeño chiles, stemmed
- ⅛ cup chicken broth
- 2 ea . (12 ounces ) Coho or silver salmon filets
- Salt
- Freshly-ground black pepper
- 2 tsp vegetable oil
Directions
Pulse chiles with broth in a food processor until a thick paste is formed. Set aside a small amount from the rest.
Brush salmon filets on all sides with chile mixture. Sprinkle liberally with salt and freshly ground black pepper, and discard the chile mixture used to brush it.
Heat oil in a large nonstick pan over medium heat. Place salmon filets and cook, skin side up, 1½ minutes.
Turn on one of the smaller sides and cook 1 minute. Flip onto one of the bigger sides and cook 1½ minutes.
Again, turn onto the uncooked smaller side and cook another 1 minute.
Remove to a plate and brush all sides liberally with reserved chile mixture. Cover with foil and let rest 5 minutes before serving with clean chile sauce.