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.

Yield:

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

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)

Preparation

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
My Notes

Only you will be able to view, print, and edit this note.

Add Note