Chipotle Chili and Tea Rubbed Salmon

Chipotle Chili and Tea Rubbed Salmon
Summary

Spice rubs are simple to make and keep refrigerated for weeks. Try this rub on seafood, meat, poultry or vegetables.

  • Prep time
    20 min
  • Servings
    8 Servings
  • Serving size
    1/8 recipe
Dinner Holidays & Entertaining Lunch Lower Carb Mexican/Southwestern Seafood
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1/8 recipe
  • Amount per serving Calories 225

  • Total Fat 2g
    • Saturated Fat 2g
  • Cholesterol 80mg
  • Sodium 440mg
  • Total Carbohydrate 2g
    • Dietary Fiber 0g
    • Total Sugars 2g
  • Protein 25g
  • Potassium 370mg

Choices/Exchanges: 4 Lean meat, 1 Fat

Dinner Holidays & Entertaining Lunch Lower Carb Mexican/Southwestern Seafood
Ingredients

Ingredients

  • chipotle chili in adobo
    4
  • olive or canola oil
    1 tbsp
  • light brown sugar
    1 tbsp
  • ground tea leaves (green or black)
    1 tbsp
  • dried oregano
    1 tsp
  • coarse salt
    2 tsp
  • lime juice
    1 tbsp
  • side of salmon (2-lb, skin removed)
    1
Directions

Directions

  1. Place all ingredients except salmon in a blender, or use a small hand-held immersion blender and purée ingredients together until smooth.

  2. Rub mixture over the surface of the salmon. Place the salmon on a baking dish and marinate for 20 minutes.

  3. Preheat grill to medium high. You can cook the salmon directly on a piece of foil or place them on a perforated grill grate used for fish or vegetables. Cook under direct heat for 5-6 minutes on each side or enough to cook through.

  4. Cool for 30 minutes before serving.

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