Chili-Rubbed Salmon

1 1/2 tablespoons chili powder 1/2 teaspoon dried oregano 1/4 teaspoon kosher salt 1 1/2 pounds skinless salmon fillet (4 pieces), 4 skinless, boneless chicken-breast halves, or 2 pork tenderloins, halved (1 1/2 to 2 pounds total) 1 tablespoon olive oil In a bowl, combine the chili powder, oregano, and salt. Pat the spices on the fish or meat. Heat the oil in a large nonstick skillet over medium heat. Cook 5 minutes per side for the salmon, 8 to 10 minutes per side for the chicken, or 15 minutes per side for the pork. (Reduce the heat if the spices begin to turn black.) Divide the fish or meat among 4 plates. Yield: 4 servings NUTRITION PER SERVING CALORIES 351(57% from fat); FAT 22g (sat 4g); CHOLESTEROL 100mg; CALCIUM 32mg; CARBOHYDRATE 2g; SODIUM 274mg; PROTEIN 34mg; FIBER 1g; IRON 1mg Recipe courtesy of Real Simple