Salsa-Roasted Salmon

http://www.eatingwell.com/recipes/salsa_roasted_salmon.html

From EatingWell:  December 2005/January 2006, EatingWell Serves Two

Fire up the food processor, add a few simple ingredients, and you've got a vibrant-tasting salsa in minutes. Other fish and even chicken or turkey could stand in for the salmon—adjust the roasting time accordingly.

2 servings | Active Time: 10 minutes | Total Time: 25 minutes

Ingredients

• 1 medium plum tomato, roughly chopped
• 1/2 small onion, roughly chopped
• 1 clove garlic, peeled and quartered
• 1 small jalapeño pepper, seeded and roughly chopped
• 1 teaspoon cider vinegar
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 2 or 3 dashes hot sauce
• 8 ounces center-cut salmon fillet, skinned (see Tip) and cut into 2 portions

Preparation

1. Preheat oven to 400°F.
2. Place tomato, onion, garlic, jalapeño, vinegar, chili powder, cumin, salt and hot sauce to taste in a food processor; process until finely chopped and uniform.
3. Place salmon in a medium roasting pan; spoon the salsa on top. Roast until the salmon is just cooked through, 12 to 15 minutes.

Nutrition

Per serving : 229 Calories; 13 g Fat; 3 g Sat; 4 g Mono; 67 mg Cholesterol; 4 g Carbohydrates; 23 g Protein; 1 g Fiber; 376 mg Sodium; 548 mg Potassium

Exchanges: 1 vegetable, 3 1/2 lean meat

Tips & Notes

• Make Ahead Tip: The salsa (Step 2) will keep, covered, in the refrigerator for up to 1 day.

• Tip: To skin a salmon fillet: Place a fish fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.