Summer is definitely here in TEXAS and it is HOT. Not to mention that I live by the coast so I am also battling the humidity. I love to be outside in the Summer but with this weather I just want to stay inside sipping my unsweet tea and bask in the AC. I no longer have any color to my skin and I am white as can be. My daughter who is 7 months old today is darker than me.
What the heck?
It could be that I basically coat myself with SPF 30 every hour or so if I am outside. Skin cancer runs in the family and I’ve already had some on my face. Not going to lie though I wish I was darker. They say a good tan makes you look skinnier. I am on a diet or I should say a healthier eating lifestyle, hence the reason why I am on a salsa kick with my latest recipes.
Not only am I making fruit salsa but my last three recipes involve seafood and I just bought more today at the grocery store. I hope you like seafood and if you don’t no worries because I bought some ground turkey and chicken as well.
ENJOY ~ Meagan
Chili-Rubbed Salmon with Peach Pineapple Salsa
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
1/3 cup pineapple, chopped
1 peach, diced
1/4 cup red onion, diced into small pieces
2 Tbsp parsley, chopped
4 4oz. salmon fillets
salt for seasoning
1/4 tsp cayenne pepper
1 tsp chili powder
Preheat oven to 450 degrees.
In a small bowl combine the pineapple, peach, red onion and parsley. Mix until everything is well combined and set aside.
Place the fillets on a counter and season the top side with salt. In another bowl combine the cayenne and chili powder. Sprinkle the powder generously over the top of each fillet and rub it down so it is well coated. Place on a nonstick pan coated with cooking spray so that the skin does not stick.
Cook in the oven for 12 minutes. Remove and top with a couple spoonfuls of the peach pineapple salsa.