Pan Searead Chile Rubbed Salmon

This very versatile recipe is very good with most any type of salsa.  You can make the Grilled Corn and Peach Salsa when they are in season or use any favorite salsa.

Yield: 2 servings

1 Tablespoon pure ground, mild red chile

1 teaspoon sugar

1/2 teaspoon salt

2, 4 to 6 ounce boneless salmon filets, skin removed

1 Tablespoon vegetable oil, optional, not needed with a seasoned skillet

1 cup salsa, such as Grilled Corn and Peach Salsa

In a small bowl, combine the chile, sugar and salt. Cut the salmon into 2 pieces. Rinse, then pat dry with a paper towel. Place saucepan over medium heat until hot. Sauté the salmon for 3-5 minutes per side. Serve with salsa either napped over top or


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