It’s been a while since I’ve posted a good recipe for you all to try. Information on sweet peppers can be found at Mark’s Daily Apple. If you haven’t subscribed to his blog you should!
Sweet peppers are most then salad toppers. They make for a great snack and an even better salsa as in this recipe! They are an excellent source of vitamins A & C and other antioxidants that help to eliminate free radicals that are responsible for numerous health conditions (i.e. – atherosclerosis, heart disease, worsening symptoms of osteoarthritis, rheumatoid arthritis, asthma as well as other inflammatory conditions. But hey! We have to breath oxygen and there is no way around that so lets just minimize the damage by eating our sweet peppers 🙂 They also contain B vitamins, folic acid & fiber! Wait a minute, you can get fiber and not eat “whole grains”….amazing! Be creative with what you cook these with, the possibilities are endless. Great for breakfast in your eggs, use in homemade soups, etc. These also are found at Costco!
- 3/4 cup diced red onion
- 1/2 cup diced yellow bell pepper
- 1/2 cup diced red bell pepper
- 1/2 cup diced plum tomato
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon minced seeded jalapeno pepper
- 1 tablespoon fresh lemon juice
- 2 teaspoons cider vinegar
- 1/4 teaspoon ground cumin
- 1/8 teaspoon sugar
- 1/8 teaspoon salt
- 1/8 teaspoon ground coriander
- 1/8 teaspoon ground red pepper
- 2 tablespoons chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 (6-ounce) salmon fillets (about 1 inch thick)
- 2 teaspoons olive oil
- Combine first 13 ingredients in a bowl; stir well. Let stand at least 30 minutes, stirring occasionally.
- Combine chili powder, 1/4 teaspoon salt, and black pepper; rub evenly over salmon fillets. Heat oil in a large nonstick skillet over medium-high heat. Add fillets; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with salsa.