Chili Rubbed Salmon with Citrus Salsa - Slimmed

Name: Chili Rubbed Salmon with Citrus Salsa - Slimmed
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon minced red onion; 2 tablespoons freshly squeezed lime juice; 2 teaspoons honey; 2 teaspoons extra-virgin olive oil, plus more as needed; 1/2 teaspoon kosher salt, plus more for fish; 1 grapefruit; 2 blood oranges; 1 jalapeno chile, stemmed, seeded, and minced; 1/4 medium jicama, peeled and julienned, about 1 1/4 cups; 1/2 cup fresh coriander leaves (cilantro), coarsely chopped; 4 (6-ounce) salmon fillets; 1/4 teaspoon chili powder; 8 corn tortillas, warmed (see Cook's Note)

Servings: persons

1 tablespoon minced red onion
2 tablespoons freshly squeezed lime juice
2 teaspoons honey
2 teaspoons extra-virgin olive oil, plus more as needed
1/2 teaspoon kosher salt, plus more for fish
1 grapefruit
2 blood oranges
1 jalapeno chile, stemmed, seeded, and minced
1/4 medium jicama, peeled and julienned, about 1 1/4 cups
1/2 cup fresh coriander leaves (cilantro), coarsely chopped
4 (6-ounce) salmon fillets
1/4 teaspoon chili powder
8 corn tortillas, warmed (see Cook's Note)

1
Preheat the broiler to high.
2
Soak onion in a bowl of very cold water.
3
In a medium bowl, whisk together the lime juice, honey, 2 teaspoons of oil, and 1/2 teaspoon of salt.
4
Trim the top and bottom off the grapefruit to expose the inner fruit.
5
Following the curve of the fruit cut off the skin and white pith.
6
Cut the segments free from the membrane and add to the dressing.
7
Repeat with the oranges.
8
(For help with this, see our Video demo of segmenting an orange.)
9
Add the jalapeno, jicama, and fresh coriander to the citrus mixture.
10
Drain the onions and stir to combine evenly.
11
Position a broiler pan about 6 inches from the broiler and preheat.
12
Lightly brush the salmon with the olive oil.
13
Sprinkle top of the fish with the chili powder and season with salt, to taste.
14
Carefully lay fish, skin-side down, on the hot broiler pan.
15
Broil the fish until just firm and brown, about 7 minutes.
16
Remove pan from the broiler; set the salmon aside on the hot pan to finish cooking, about 5 minutes more.
17
Divide the fish among plates and serve with the salsa and tortillas.
18
Cook's Note: Our favorite way to warm tortillas is in the microwave.
19
Wrap the tortillas in paper towels and heat on full power until pliable and hot, about 30 seconds.

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon minced red onion, 2 tablespoons freshly squeezed lime juice, 2 teaspoons honey, 2 teaspoons extra-virgin olive oil, plus more as needed, and more.

Yes, Chili Rubbed Salmon with Citrus Salsa - Slimmed falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!