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Dinner bell Come and
get it
 
There’s always time for Alaska salmon
Published September/October 2000

Chili-Rubbed Sauteéd Alaska Salmon (NAPS) - After a long day, many of us are looking for something quick, easy and healthy to prepare for dinner. Why not try Alaska salmon? Although it’s well known that full-flavored fish, such as Alaska salmon, can be a healthy addition to any diet, many of us don’t know how fast and simple it can be to prepare at home.

Alaska salmon ranks among the world’s finest seafood. In the cold, clean Alaskan waters the five species of wild salmon – king, sockeye, silver, chum and pink –grow in an environment that is one of the most pristine in the world. This, combined with their natural diet of shrimp, herring, squid and other marine life, provides Alaska salmon with superior flavor and a lean, firm texture.

Choosing quality seafood isn’t hard. Fish should have a moist, shiny appearance and smell ocean fresh. Alaska salmon is available fresh or fresh frozen in four convenient cuts: whole and dressed, roast, steak, and fillets. Whatever the cut, a simple rule is to allow 10 minutes of cooking time per inch of thickness, measuring fish at its thickest part, or until the salmon flakes when tested with a fork.



Chili-Rubbed Sauteéd Alaska Salmon

Serves 4
  • 2 teaspoons chili powder
  • 2 teaspoons dried dill weed
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon ground cumin
  • 4 (4- to 6-ounce) Alaska salmon steaks or fillets, thawed if necessary
  • 2 tablespoons butter or margarine
  • Lemon wedges
In small bowl, mix together chili power, dill, lemon pepper and cumin. Pat mixture evenly on both sides of each salmon steak. Melt butter in large non-stick skillet over medium heat; add salmon. Sauté 10 minutes per inch of thickness, turning once. Serve with lemon wedges.

Nutrition information per serving (1/4 of recipe): calories 198; total fat 11g; saturated fat 5g; cholesterol 101mg; sodium 219mg; total carbohydrates 1g; dietary fiber 1g; protein 24

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