Serving Size: 3-oz. portion salmon & 2 Tbsp. salsa
Yield: 18 oz. salmon & about 3/4 cup salsa
Active Time: 10 minutes
Total Time: 25 minutes
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.
- 2 each medium plum tomatoes, chopped
- 1 each small onion, roughly chopped
- 1 clove garlic, peeled and quartered
- 1 each fresh jalapeno pepper, seeded and chopped
- 2 teaspoons cider vinegar
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 2–4 dashes hot sauce
- 1½ pounds salmon fillet, skinned and cut into 6 portions
- 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.
Make Ahead Tips:
- Refrigerate the salsa for up to 1 day.
226 Calories, Total Fat: 13 g, Saturated Fat: 3 g, Cholesterol: 65 mg, Carbohydrates: 2 g, Fiber: 1 g, Total Sugars: 1 g, Added Sugars: 0 g, Protein: 23 g, Sodium: 260 mg, Potassium: 480 mg, Folate: 42 mcg, Calcium: 24 mg
Carbohydrate Servings: 0
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