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Roast Salmon with Salsa for Two

December 2005/January 2006, EatingWell Serves Two

Your rating: None Average: 3.5 (18 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:

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.

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


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