Recipe - Chile-Rubbed Pork Tenderloin

4 teaspoon Ground chile powder
One half teaspoon Ground coriander
One half teaspoon Dried oregano
One half teaspoon Salt; plus more to taste
4 Sixounce salmon fillets;
skin on
Freshly ground pepper to
taste
1 lg Clove garlic; minced
1 One half tablespoon Olive oil
1/3 Ripe papaya; peeled &
julienned
2 Scallions; cleaned &
julienned

1. In a small bowl, combine the chile powder, coriander, oregano, and 1/2
teaspoon salt. Sprinkle the salmon with salt and pepper. Rub the garlic
onto the flesh side of the salmon; then rub the chilepowder mixture over
the garlic. Set aside for 30 minutes.

3. Heat grill or grill pan to medium high. Drizzle salmon with oil; place
on grill fleshside down. Grill 3 minutes, being careful not to burn chile
rub. Turn; grill until opaque and just cooked through, about 4 minutes.

3. Meanwhile, in a medium howl, combine papaya and scallions. Place grilled
fish on top of the Black Beans and Corn. Garnish with papaya mixture, and
serve immediately with vegetableSalad Burritos.

Notes: Pure ground chiles work best in this recipe. Commercially prepared
chile powder, which is a mixture of chiles and other seasonings, can be
used as well
Posted to recipeludigest Volume 01 Number 553 by RecipeLu
recipelu@geocities.com on Jan 18, 1998