Salsa-Roasted Salmon

From EatingWell: December 2005/January 2006, EatingWell Serves Two — Subscribe Now!

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:

"I thought it was good together. Be careful not to process the salsa too long. Watch it so it stays chunky! jennie, Tallahassee, fl "

2 servings

Active Time: 10 minutes

Total Time: 25 minutes

Nutrition Profile

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

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.

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: 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.

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