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Grilled Salmon with Smoky Tomato Salsa

Photo: Photo: Randy Mayor; Styling: Jan Gautro

4 servings (serving size: 1 fillet and about 1/2 cup salsa)

If you prefer a milder relish, remove seeds from the jalapeño before grilling.


  • The 5 ingredients:
  • 4 (6-ounce) skinless salmon fillets
  • 4 large plum tomatoes, halved
  • 1 small red onion, cut into 1/2-inch slices
  • 1 jalapeño pepper, halved
  • 1 lime, divided

Nutrition Information

  • calories 336
  • fat 18.6 g
  • satfat 3.7 g
  • monofat 6.6 g
  • polyfat 6.8 g
  • protein 34.7 g
  • carbohydrate 6.2 g
  • fiber 1.7 g
  • cholesterol 100 mg
  • iron 0.9 mg
  • sodium 399 mg
  • calcium 32 mg

How to Make It

  1. Prepare grill to medium-high heat. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place on grill rack coated with cooking spray, and grill for 4 minutes on each side or until desired degree of doneness. Place tomatoes, onion, and jalapeño on grill rack coated with cooking spray; grill tomatoes, cut side down, 6 minutes. Turn; grill for 1 minute. Grill onion and jalapeño for 6 minutes on each side or until lightly browned. Remove from grill, and cool slightly. Coarsely chop tomatoes and onion; finely chop jalapeño. Combine tomatoes, onion, jalapeño, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and juice from 1/2 lime. Serve salsa over fish. Garnish with lime wedges.