Orange-Chili Salmon
This super easy Orange Chili Salmon recipe is under 30 carbs, 8 ingredients and ready in 15 minutes! Also gluten free, dairy free, grain free and Pescatarian.
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Ingredients
- 2 Salmon Fillets
- ½ tablespoon Chili Powder
- ¼ t Salt
- 1½ Tbsps Brown Sugar
- 1 tablespoon Oil
- 2 c Packaged (Kale) Coleslaw
- ⅔ c Toasted Garbanzo Beans* (or carb of choice)
- Orange Zest
Instructions
- Heat skillet on medium heat.
- Sprinkle the fillets with chili powder and salt, then pack on the brown sugar.
- When skillet is hot, add oil, then salmon. Cook until the sides turn white, almost halfway up. Flip and cook another 2-4 mins, depending on the thickness. Total time shouldn’t exceed 10 mins. Remove the salmon to rest on serving plate.
- In the same pan, add coleslaw and beans to the skillet and cook to desired texture. Kale cooks down like spinach, and the other veggies will become limp the longer they cook.
- *Toasted garbanzo beans were used, but aren't necessary. If using beans straight from the can, rinse and drain well, toss in the spice mix below, and cook 3-4 minutes to heat through.
- ¼ t Cumin¼ t Garlic⅛ t Chili Powder⅛ t CayennePinch of Salt
- Transfer to plate and sprinkle with salt. Lightly zest some o[/adjustable]range on top of the salmon.