Chili-Crusted Salmon With Roasted Potatoes
Easy, sweet and spicy, one pan meal.
- Ready In:
- 1 tablespoon chili powder
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 1⁄2 lbs potatoes, peeled and thinly sliced
- 3 green onions, chopped
- 1 tablespoon olive oil
- 1⁄4 teaspoon ground black pepper
- 24 ounces salmon fillets, cut into 4 pieces
- Preheat oven to 450.
- In small mixing bowl, combine chili powder, brown sugar, and salt.
- In 13 x 9 glass baking dish, toss potatoes with onion, olive oil, pepper, and 1 Tbsp of the chili mixture until evenly coated. Cover with foil and roast 20 minutes.
- Meanwhile, use remaining chili mixture to coat salmon fillets. Place on top of potatoes, skin side down, and roast uncovered 10-12 minutes, or until fish flakes easily and potatoes are tender.
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I thought that this really hid the taste of the salmon, which for some might be a good thing, but I love salmon, so not a good thing for me. The spice mix is a good balance of sweet, spicy, and salty; I wouldn't change it at all, but I would use less on the fish and do a different mix on the potatoes. DH found this a bit one dimensional, since everything tasted of the same spices. I liked it, but felt that using good salmon in this recipe was kind of a waste of money. If you have inexpensive fish, or want to hide the "fishy" taste, this may be the recipe for you.Reply