Salmon With Corn-and-Tomato Salsa

Salmon With Corn-and-Tomato Salsa Recipe
HOWARD L. PUCKETT

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 374
Caloriesfromfat 37 %
Fat 15.2 g
Satfat 2.6 g
Monofat 7.1 g
Polyfat 3.4 g
Protein 38 g
Carbohydrate 21.4 g
Fiber 2 g
Cholesterol 115 mg
Iron 1.4 mg
Sodium 312 mg
Calcium 20 mg

Ingredients

1 cup diced plum tomatoes
1/4 cup minced red onion
2 tablespoons chopped fresh cilantro
2 tablespoons white wine vinegar
2 tablespoons fresh lime juice
1/8 teaspoon salt
1 jalapeño pepper, seeded and minced
Cooking spray
1 cup frozen whole-kernel corn, thawed
4 (6-ounce) salmon fillets
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons honey
Lime wedges (optional)
Cilantro sprigs (optional)

Preparation

Combine first 7 ingredients in a bowl; set aside.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add corn; cook 2 minutes, stirring occasionally. Add corn to tomato mixture; stir well.

Sprinkle salmon with 1/4 teaspoon salt and pepper; drizzle with honey. Recoat skillet with cooking spray; place over medium-high heat until hot. Add salmon; cook 5 minutes on each side or until fish flakes easily when tested with a fork. Serve salmon with salsa; garnish with lime wedges and cilantro sprigs, if desired.

Note:

October 1997
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