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Roast Salmon with Salsa for Two

:  December 2005/January 2006, EatingWell Serves Two

Your rating: None Average: 3.5 (16 votes)

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.


READER'S COMMENT:
"Salsa was alright, but we must have had some bad salmon. The dish didn't come together too well. Might try it with tilapia though. "
Roast Salmon with Salsa for Two Recipe

Makes: 2 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High potassium | Gluten free |

View Our Nutrition Guidelines »

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

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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.

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.

Nutrition

Per serving: 256 calories; 15 g fat ( 4 g sat , 4 g mono ); 62 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 24 g protein; 1 g fiber; 362 mg sodium; 545 mg potassium.

Nutrition Bonus: Selenium (60% daily value), Vitamin C (20% dv), Potassium (16% dv), Vitamin A (15% dv).

Exchanges: 1 vegetable, 3 1/2 lean meat


More From EatingWell

Recipe Categories

Style/Theme
Everyday favorites
Make ahead instructions
Quick (total 30 min. or less)
Cooking for 2
Type of Dish
Main dish, fish/seafood
Ease of Preparation
Easy
Ethnic/Regional
American
Mexican
Total Time
30 minutes or less
Servings
2
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High potassium
Gluten free
Main Ingredient
Fish
Preparation/ Technique
Roast
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Holiday
Valentine's Day
Publication
December 2005/January 2006
EatingWell Serves Two
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