Grilled Salmon with Smoky Tomato Salsa

Photo: Photo: Randy Mayor; Styling: Jan Gautro

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

Yield: 4 servings (serving size: 1 fillet and about 1/2 cup salsa)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 336
  • Fat: 18.6g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 6.6g
  • Polyunsaturated fat: 6.8g
  • Protein: 34.7g
  • Carbohydrate: 6.2g
  • Fiber: 1.7g
  • Cholesterol: 100mg
  • Iron: 0.9mg
  • Sodium: 399mg
  • Calcium: 32mg

Ingredients

  • 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

Preparation

  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.
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