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.
Active Time: 10 minutes |
Total Time: 25 minutes
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
Preheat oven to 400°F.
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.
Place salmon in a medium roasting pan; spoon the salsa on top. Roast until the salmon is just cooked through, 12 to 15 minutes.
Per serving :
15 g Fat;
4 g Sat;
4 g Mono;
62 mg Cholesterol;
4 g Carbohydrates;
24 g Protein;
1 g Fiber;
362 mg Sodium;
545 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.