Salmon With Corn-and-Tomato Salsa

HOWARD L. PUCKETT

Yield: 4 servings (serving size: 1 salmon fillet and 1/2 cup salsa)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 374
  • Calories from fat: 37%
  • Fat: 15.2g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 7.1g
  • Polyunsaturated fat: 3.4g
  • Protein: 38g
  • Carbohydrate: 21.4g
  • Fiber: 2g
  • Cholesterol: 115mg
  • Iron: 1.4mg
  • Sodium: 312mg
  • Calcium: 20mg

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

  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.
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