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Salmon With Corn-and-Tomato Salsa

HOWARD L. PUCKETT
Yield 4 servings (serving size: 1 salmon fillet and 1/2 cup salsa)

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)

Nutrition 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

How to Make It

  1. Combine first 7 ingredients in a bowl; set aside.

  2. 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.

  3. 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.