Southwestern Salmon Fillets & Spanish Rice
southwestern salmon fillets 
makes 2 servings 
2 large  tomatoes, peeled, seeds removed and diced
1 large  clove garlic, minced
1 Tbsp  fresh cilantro, minced
1/2   fresh green jalapeno, seeds and ribs removed, minced
1/2   fresh lime, juiced
1 Tbsp  red wine vinegar
1 dash  of tabasco
  sea salt and fresh ground pepper to taste
2   each 8 ounce boneless salmon fillets, skin on
  canola oil
combine the first 7 ingredients and adjust seasoning with sea salt and 
pepper. allow to sit at room temperature for about 30 to 45 minutes. 
prepare your grill. make sure the salmon is just up to room temperature 
and lightly coat with canola or another mild flavored oil. you may even 
want to use a specialty chile oil, your call. 
place the fish on a medium hot grill, skin side down and place a piece 
of foil over it or close the cover to your grill. carefully turn after 
about 5 minutes and cook until just firm, about 5-6 more minutes. 
take the fish off the grill and place on a cutting board. carefully 
remove the skin with a thin sharp knife. place a mound of the salsa on 
two each warm plates and set a piece of the cooked salmon on each. 
i like to serve this with spanish rice and grill asparagus spears. 
spanish rice 
a must with southwestern dishes of all kinds. simple to make and holds 
up well in the refrigerator for leftovers. 
makes 4 servings 
2 Tbsp  butter
2 Tbsp  yellow onions, chopped
1 cup  rice, white, long grain
1/2 cup  tomato juice
1 cup  hot water
2   chicken bouillon cubes
3   dashes bottled hot pepper sauce
2 tsp  chili powder
1 pinch  black pepper
1   roma tomato, chopped
2 Tbsp  red bell peppers, chopped
2 Tbsp  green bell peppers, chopped
in a sauce pan that has a tight fitting cover, melt the butter and sauté 
the onions until soft. add the rice and stir to coat the rice with 
butter, then add the tomato juice, hot water, bouillon cubes, pepper 
sauce, chili powder, and black pepper. 
stir to dissolve the bouillon cubes and bring to a boil. once the liquid 
reaches a boil, reduce heat to its lowest setting, cover and go away for 
25 minutes. do not stir, do not look under the lid, do not worry !! 
once your timer goes off, remove the pan from the heat, lift the lid off 
quickly and throw in the tomatoes and chopped peppers and put the lid 
back on quickly. 
do not stir, do not taste, do not worry !! allow the rice to steam in 
the pan for 20 more minutes. 
now... if you didn't cheat and if you didn't worry, your spanish rice 
should be perfect. stir in the tomatoes and peppers and serve with a 
personal chef brian koning 
chef2chef recipe club member forum: 
archive: at: 
(ID: 6352) Mirror: Wed, Sep 1, 2004

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