Peppered Salmon Fillet with Minted Tomato Salsa
Yield: 4 servings (serving size: 5 ounces fish and 1/2 cup salsa)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 314
- Calories from fat: 44%
- Fat: 15.2g
- Saturated fat: 2.6g
- Monounsaturated fat: 7.1g
- Polyunsaturated fat: 3.3g
- Protein: 37.1g
- Carbohydrate: 5.4g
- Fiber: 1.4g
- Cholesterol: 115mg
- Iron: 1.3mg
- Sodium: 170mg
- Calcium: 18mg
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)
Preparation
- 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.
Peppered Salmon Fillet with Minted Tomato Salsa Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy
- CUISINE: American, Pacific Northwest
- MAIN INGREDIENT: Fish
- DIETARY CONSIDERATION: Low Carbohydrate
- COOKING METHOD: Broil
- PUBLICATION: Cooking Light
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