Photo: Photo: Randy Mayor; Styling: Jan Gautro
4 servings (serving size: 1 fillet and about 1/2 cup salsa)

If you prefer a milder relish, remove seeds from the jalapeño before grilling.

How to Make It

Prepare grill to medium-high heat. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place on grill rack coated with cooking spray, and grill for 4 minutes on each side or until desired degree of doneness. Place tomatoes, onion, and jalapeño on grill rack coated with cooking spray; grill tomatoes, cut side down, 6 minutes. Turn; grill for 1 minute. Grill onion and jalapeño for 6 minutes on each side or until lightly browned. Remove from grill, and cool slightly. Coarsely chop tomatoes and onion; finely chop jalapeño. Combine tomatoes, onion, jalapeño, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and juice from 1/2 lime. Serve salsa over fish. Garnish with lime wedges.

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Ratings & Reviews

KateSullivanGa's Review

April 26, 2013
I used Arctic char, and it was delicious. Very simple, and small portions, which suited us perfectly. I eliminated the seeds from the jalapeño, but went easy on the salt. Probably could have used touch more salt. Overall, a keeper for spring and summer menus.

ChefAmandaLynn's Review

September 10, 2011

chezchef's Review

September 21, 2009
Heaps of salsa on salmon - unique twist, very wholesome meal

paints's Review

September 04, 2009
We used wild coho salmon and fresh tomatoes from our garden. It was wonderful, served with rice.

Ninarae's Review

August 27, 2009
We thought the picture looked lovely so we bought salmon and used some homegrown tomatoes to make the salsa. We rarely try a recipe from Cooking Light that we don't like, but we were very disappointed. We didn't care for the cooked tomatoes on the salmon.