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Grilled Salmon with Charred Tomato Salsa

Becky Luigart-Stayner; Jan Gautro
Yield 6 servings (serving size: 1 fillet and about 2 tablespoons salsa)
This dish is most flavorful when prepared with wild Pacific salmon, which is redder in color than its milder Atlantic cousin. For a more exotic dish, pair the salmon with Mango-Coconut Salsa.

Ingredients

  • 4 tomatoes (about 1/2 pound)
  • 2 jalapeño peppers
  • 2 poblano chiles
  • 1 small onion, peeled
  • 1/4 cup minced fresh cilantro
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 (6-ounce) salmon fillets
  • Fresh thyme (optional)

Nutrition Information

  • calories 309
  • caloriesfromfat 43 %
  • fat 14.9 g
  • satfat 3.3 g
  • monofat 6.8 g
  • polyfat 3.4 g
  • protein 37 g
  • carbohydrate 5 g
  • fiber 1.6 g
  • cholesterol 87 mg
  • iron 1.7 mg
  • sodium 279 mg
  • calcium 36 mg

How to Make It

  1. Preheat broiler.

  2. Place first 4 ingredients on a broiler pan, and broil 10 minutes or until tomatoes are tender and onion is slightly blackened. Cool 5 minutes.

  3. Core tomatoes; discard cores. Coarsely chop tomatoes, peppers, chiles, and onion; place in a bowl. Add cilantro, oil, salt, and black pepper; toss gently.

  4. Prepare grill.

  5. Place salmon, skin side down, on grill rack. Grill 10 minutes or until fish flakes easily when tested with a fork. Top with about 2 tablespoons salsa; garnish with thyme, if desired.