
Roasted Salmon with Chile-Peanut Salsa

Salmon fillets are roasted until just tender, then laid over a bed of garlicky rice that’s rich and warmly fragrant. Broccoli, grilled until deeply charred, is tossed in a bright lime and garlic marinade for contrast. A spicy peanut salsa—layered with roasted garlic, guajillo, and chipotle chiles—ties it all together. Nutty and fiery, it clings to the fish like it belongs there.
Nutritional facts
Protein
46g
Carbs
72g
Calories
700
Fat
24g
Ingredients
Canola Oil, Long Grain White Rice, Canola and Olive Oil Blend, Broccoli , Black Pepper, Garlic, Kosher Salt, Peanuts, Guajillo Chile, Chipotle in Adobo, Lime Juice, Salmon
Reviews
4.2





Based on 47 reviews
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About Rick Bayless

Rick Bayless is best known for his authentic Mexican cuisine, winning Bravo’s "Top Chef Masters" and earning multiple Daytime Emmy nominations for his Public Television series, "Mexico–One Plate at a Time." He is the author of nine cookbooks, with "Mexican Kitchen" winning the Julia Child IACP Cookbook of the Year in 1996, and "Mexico–One Plate at a Time" taking home the James Beard Award for Best International Cookbook in 2001. His New York Times bestseller "Fiesta at Rick’s" further cemented his reputation as a culinary expert.
Bayless’s Chicago-based restaurants are widely celebrated. His casual Frontera Grill, founded in 1987, received the James Beard Foundation’s Outstanding Restaurant Award in 2007, while his fine-dining Topolobampo earned the same distinction in 2017, making history as side-by-side award-winning restaurants. He also opened Xoco, a fast-casual spot in 2009, and Bar Sótano in 2018, a mezcal-focused speakeasy. Rick’s Frontera Cocina in Disney Springs and Tortas Frontera locations at O'Hare and around the U.S. continue to showcase his Mexican-inspired cuisine at large.
In addition to his culinary success, Bayless is dedicated to philanthropy. His Frontera Farmer Foundation supports small farms with grants, and the Frontera Scholarship helps Mexican-American students pursue culinary arts education. He has received numerous James Beard Awards and the Mexican Order of the Aztec Eagle for his contributions to Mexican culture. Rick’s passion for the arts also led to his involvement in the immersive theater experience "Cascabel," and his commitment to making a difference continues through mentorship and promoting better food systems.
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