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Spicy Alaska Salmon
Date added: March 2, 2008
It's easy and spicy...great presentation makes it easy to impress.
This dish is spicy Alaska Salmon with pepper-jack rice. We top it off with asparagus at the end!
- Servings: 4 change
- Calories per serving: 1,138
- Prep time: 20
- Cook time: 20
Ingredients
- 8 ounces pepper jack cheese shredded
- 3/4 cup light sour cream
- 1/2 cup water
- 1 1/2 cup instant rice uncooked
- 4 ounces diced green chilies drained
- 4 alaskan salmon steaks or fillets, 4-6 oz
- 1/2 limes
- 1/2 tsp salt
- 1/2 tsp cumin seed
- 1/4 tsp chili powder
- 1/8 tsp crushed red chili flakes if desired, make it spicy!
Recipe Method
1- Heat oven to 450F
2- Blend cheese, sour cream, and water. Stir in instant rice and green chilies.
3- Arrange one-fourth of the rice mixture on the non-stick (dull) side of each sheet of non-stick foil.
4- Rinse any ice glaze from the frozen Alaska Salmon under cold water; pat dry with a paper towel. Place a salmon portion over each rice mound and press slightly to level rice. Squeeze lime over salmon.
5- Combine salt, cumin, chili powder, and
6- Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
7- Bake packets on a cookie sheet, 25 to 30 minutes for frozen salmon OR 20 to 25 minutes for fresh/thawed fish. Cook until fish is opaque throughout.
Top with asparagus and serve. (For asparagus: Boil water in a pan, add asparagus, and cook for one minute. It is cooked, yet crispy and add to this wonderful dish!)
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 1,138 | 57% |
| Fat 46g | 71% |
| Cholesterol 287mg | 96% |
| Sodium 917mg | 38% |
| Carbohydrates 73g | 57% |
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