|
|
Roast Salmon with Salsa
|
Yield: 8 (serving size: 3oz)
Source: Eating Well
EW Comments: A simple fresh salsa, chopped to a pleasing texture in the food
processor, is all you need to complement succulent roast salmon. This
salsa is endlessly versatile, so try it with other fish, chicken
breasts or on top of scrambled eggs.
Comments from a CA Kitchen: I had beautiful salmon fillets and just stumbled upon this recipe!
Thought I'd give it a try for my non-gourmet kids and it was an
absolute hit! Now, I didn't make the salsa for this as I had a full
tub left over from "holiday pantry", so I just added the Chili
powder, Cumin and Hot Sauce and spread away. Easiest recipe ever!!! (5 star rating)
INGREDIENTS:
2 medium plum tomatoes, chopped
1 small onion, roughly chopped
1 clove garlic, peeled and quartered
1 fresh jalapeno pepper, seeded and chopped
2 teaspoons cider vinegar
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
2-4 dashes hot sauce
1 1/2 pounds salmon fillet, skinned and cut into 6 portions
INSTRUCTIONS:
- Preheat oven to 400 degrees F.
- Place tomatoes, onion, garlic, jalapeno, vinegar, chili powder,
cumin, salt and hot sauce to taste in a food processor; process until
finely diced and uniform.
- Place salmon in a large roasting pan; spoon the salsa on top.
Roast until the salmon is flaky on the outside but still pink inside,
about 15 minutes.
NUTRITIONAL INFO:
Healthy Units: 5.5 per serving
227 calories; 13 g fat (3 g sat,
5 g mono); 65 mg cholesterol; 3 g carbohydrate; 23 g protein; 1 g
fiber; 269 mg sodium. Nutrition bonus: Omega-3 (78% daily value).
Back to Recipes by Type
Back to Recipes in Alpha Order
