Grilled Salmon with Charred Tomato Salsa

Grilled Salmon with Charred Tomato Salsa Recipe
Becky Luigart-Stayner; Jan Gautro
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.


6 servings (serving size: 1 fillet and about 2 tablespoons salsa)

Recipe from

Cooking Light

Nutritional 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


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)


Preheat broiler.

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.

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

Prepare grill.

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.

Chef Christine Keff,

Flying Fish and Fandango, Seattle,

Cooking Light

July 2002
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