Wednesday, February 22, 2012

Chipotle Salmon w. Southwest Cream Sauce

Hot peppers are good for you! Even better news? They can help burn fat.  "Hot peppers" include the following: Cayenne, Chipotle, jalapenos, habaneros, and Ancho chili peppers.

Hot peppers have capsaicin--better known as "hot stuff" in the pepper. The capsaicin helps to burn fat by consuming energy (fat). For the record, I'm not saying you need to eat a a peck of pickled peppers, like Peter the Piper. Everything in moderation! However, adding some spice here and there into your diet can help boost your fat burning potential.

The capsaicin in hot peppers can also act as an anti-inflammatory [think ibuprofen & asprin], naturally relieving headaches, migraine symptoms, and can even reduce swelling associated with arthritis. 

Not a fan of spicy food? Well, what can I say? You'll be uber prepared in case this is ever a Jeopardy question.

Chipotle Salmon w. Southwest Cream Sauce

4 oz filet of wild salmon, skin on
1 tsp olive oil
1 chipotle pepper in adobo sauce, minced
2 tsp of salt free southwestern chipotle rub (I used Mrs. Dash)
2 tsp fresh lemon juice
1 T reduced fat whipped cream cheese (I used Weight Watchers)
1 T skim milk
1 T parmesan cheese grated
1 garlic clove, minced
fresh pepper
up to 1 T of water
canola cooking spray (i.e. PAM, etc)
aluminum foil

Preheat oven to 400

Line a baking sheet with aluminum foil. Spray with canola cooking spray.   Lay salmon filet on the foil and drizzle with olive oil.  Rub the fish with 1 tsp of the southwestern chipotle seasoning.

Place in oven, cook 20-30 minutes. The length of time depends on your preference. I tend to get nervous with fish, so I cook it closer to 25-30 minutes. Don't worry, it won't dry out!

Meanwhile gently melt the cream cheese in a small sautee pan over low heat.  Gradually whisk in milk.  Once fulled incorporated, stir in lemon juice.

Stir in chipotle pepper, garlic & remaining southwestern seasoning. Stir & let simmer for a few minutes.  Add in desired amount of black pepper & 1 T parmesan cheese.  If sauce is thicker than you would like, add water to thin it out.

Remove salmon from oven. Take a spatula and place between skin and fish.  The skin should stick to plan and easily detach from filet.

Serve filet over salad greens and drizzle sauce on top.

Serves 1

WW: 8p+

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