Pat Baird
Recipe by Cooking Light April 1997

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Yield:
4 servings (serving size: 5 ounces fish and 1/2 cup salsa)
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Ingredients

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Directions

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  • Combine first 6 ingredients in a bowl.

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  • Place salmon on a broiler pan coated with cooking spray; spread each fillet with 1/2 teaspoon mustard. Sprinkle with pepper. Broil 10 minutes or until desired degree of doneness. Let stand 2 minutes. Serve with minted tomato salsa. Garnish with fresh mint, if desired.

  • Note: Salsa can be made ahead and refrigerated for up to one week.

Nutrition Facts

314 calories; calories from fat 44%; fat 15.2g; saturated fat 2.6g; mono fat 7.1g; poly fat 3.3g; protein 37.1g; carbohydrates 5.4g; fiber 1.4g; cholesterol 115mg; iron 1.3mg; sodium 170mg; calcium 18mg.
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