I don’t know what it is about winter that makes me want to cook with chili’s… but I just love to. Maybe I’m trying to create the “south of the border” atmosphere?
Here is a fun Spicy Chili Pesto that goes great with chips, chicken, veggies and more. I’ve paired it up with a Salmon Filet… makes a great lunch or light dinner. The sunflower seeds in the recipe taste great!!
4 Salmon Filet’s (about 8 oz each)
2 tbsp sunflower oil
juice of one lime (lime wedges to garnish)
6 mild fresh chiles, seeded
2 garlic cloves
2 tbsp sunflower seeds
finely grated rind and juice of 1 lime
5 tbsp olive oil
salt and freshly ground pepper to taste
Rub oil onto each filet, squeeze lime juice onto each filet, season with salt & pepper. Chill for about 2 hours.
Put chiles, garlic, seeds, lime rind, lime juice and seasoning in a food processor or blender until well blended. Slowly add the oil until it has thickened like a paste.
Preheat oven to 350. Drain the salmon and bake in the oven (about 5 minutes per side) Top with pesto and serve with lime wedges. Enjoy!
I have also shredded the salmon and added the pesto. Serve in a lettuce leaf for a healthy “fish taco”.