Chipotle Chile Salmon with Summer Chopped Salad Recipe

IDEAL PROTEIN PHASE 1, 2 & 3 | SERVINGS: 1 | TOTAL TIME: 30 MIN

This salmon and salad combo is the perfect summer dish. Enjoy it on a patio if you can!

Ingredients Salad:

• 1 cup coarsely chopped tomato
• 1 cup each coarsely chopped green and yellow bell pepper
• 1/2 cup coarsely chopped radish
• 1/2 cup coarsely chopped red onion
• 1/4 cup chopped cilantro
• 1 tablespoon lime juice
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper

Ingredients Salmon:

• 1/2 teaspoon chipotle chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 2 (5-ounce) skinless salmon filets
• Nonstick spray

Instructions:

1. For the salad: Mix all the ingredients in a medium bowl, set aside
2. For the salmon: Mix the chili powder, oregano, cumin, and salt in a small bowl. Run over both sides of the salmon.
3. Spray a nonstick grill pan with nonstick spray and set over medium heat to preheat, about 2 minutes. Place the salmon in the grill pan and cook just until opaque in the center, about five minutes on each side.
4. Serve with the salad.

Enjoy!

This recipe is from the Ideal Protein cookbook. Available from the clinic online store.