Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Chili Butter (recipe follows 1 c Frozen corn kernels,
-divided -slightly thawed
2 c Cooked long grain rice 4 Salmon steaks (7 oz. each),
1 c Frozen green peas, slightly -cut 1 inch thick
-thawed

------------------------CHILI BUTTER-----------------------------
1/2 c Butter, softened 1 ts Ground cumin
1 tb Chili powder 1/2 ts Cayenne pepper
1 tb Fresh lime juice 1/2 ts Salt

SALMON:

Place 2 tablespoons Chili Butter in 12x8x2-inch microwave-safe baking
dish. Microwave on HIGH about 1 minute or until melted. Stir in
rice, peas and corn. Arrange salmon over rice mixture, placing thin
edges toward center; cover with plastic wrap. Microwave on HIGH 5
minutes. Turn steaks over and stir rice mixture; cover with plastic
wrap. Continue microwaving about 5 minutes or until salmon is nearly
cooked through. Let stand, covered, 5 minutes. Top steaks with
remaining 2 tablespoons Chili Butter. Serve immediately.

CHILI BUTTER:

Combine butter, chili powder, lime juice, cumin, cayenne and salt in
small bowl. Transfer to covered container; refrigerate or freeze
until ready to use. Serve with seafood, chicken, rice, corn on the
cob, steamed vetegables, etc.
Submitted By FRANK HEMPHILL On 03-14-95

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