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Peppered Salmon Fillet with Minted Tomato Salsa

Yield 4 servings (serving size: 5 ounces fish and 1/2 cup salsa)

Ingredients

  • 4 cups chopped tomato
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon finely chopped seeded jalapeño pepper
  • 1 tablespoon lemon juice
  • 4 (6-ounce) salmon fillets (about 1 1/2 inches thick)
  • Cooking spray
  • 2 teaspoons Dijon mustard
  • 1 teaspoon coarsely ground pepper
  • Fresh mint (optional)

Nutrition Information

  • calories 314
  • caloriesfromfat 44 %
  • fat 15.2 g
  • satfat 2.6 g
  • monofat 7.1 g
  • polyfat 3.3 g
  • protein 37.1 g
  • carbohydrate 5.4 g
  • fiber 1.4 g
  • cholesterol 115 mg
  • iron 1.3 mg
  • sodium 170 mg
  • calcium 18 mg

How to Make It

  1. Combine first 6 ingredients in a bowl.

  2. Place salmon on a broiler pan coated with cooking spray; spread each fillet with 1/2 teaspoon mustard. Sprinkle with pepper. Broil 10 minutes or until desired degree of doneness. Let stand 2 minutes. Serve with minted tomato salsa. Garnish with fresh mint, if desired.

  3. Note: Salsa can be made ahead and refrigerated for up to one week.