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Chili-Roasted Salmon

fish

4 centre-cut salmon fillets; 1-1/2 pounds total
1 tablespoon vegetable oil
1 1/2 teaspoon chili powder
1/2 teaspoon salt
2 tablespoon chopped fresh coriander or parsley
1 lime; cut in wedges

Because its flesh has so little connective tissue, fish is the quickest roast of all. Here flavourful accents cook into. a stylish meal in only 15 minutes. Place fillets, skin side down, on foil-lined rimmed baking sheet. Whisk together oil, chili powder and salt; spread over fillets. Roast in 450°F oven for 10 minutes per inch of thickness or until fish flakes easily when tested with fork. Slide metal spatula between flesh and skin to transfer fish to plates. Sprinkle with coriander. Serve with lime wedges to squeeze over top. Converted by MM_Buster v2.0l.

Contributor: Canadian Living Magazine - November, 1998

Yield: 4 servings

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