Peppered Salmon Fillet with Minted Tomato Salsa



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

Recipe from

Cooking Light

Nutritional 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


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)


Combine first 6 ingredients in a bowl.

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.

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

Pat Baird,

Cooking Light

April 1997
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