This dish is most flavorful when prepared with wild Pacific salmon, which is redder in color than its milder Atlantic cousin. For a more exotic dish, pair the salmon with Mango-Coconut Salsa.

Chef Christine Keff
Recipe by Cooking Light July 2002

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Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary

Yield:
6 servings (serving size: 1 fillet and about 2 tablespoons salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Place first 4 ingredients on a broiler pan, and broil 10 minutes or until tomatoes are tender and onion is slightly blackened. Cool 5 minutes.

  • Core tomatoes; discard cores. Coarsely chop tomatoes, peppers, chiles, and onion; place in a bowl. Add cilantro, oil, salt, and black pepper; toss gently.

  • Prepare grill.

  • Place salmon, skin side down, on grill rack. Grill 10 minutes or until fish flakes easily when tested with a fork. Top with about 2 tablespoons salsa; garnish with thyme, if desired.

Source

Flying Fish and Fandango, Seattle

Nutrition Facts

309 calories; calories from fat 43%; fat 14.9g; saturated fat 3.3g; mono fat 6.8g; poly fat 3.4g; protein 37g; carbohydrates 5g; fiber 1.6g; cholesterol 87mg; iron 1.7mg; sodium 279mg; calcium 36mg.
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