Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by Cooking Light October 1997

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HOWARD L. PUCKETT

Recipe Summary

Yield:
4 servings (serving size: 1 salmon fillet and 1/2 cup salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients in a bowl; set aside.

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  • 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.

  • 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.

Nutrition Facts

374 calories; calories from fat 37%; fat 15.2g; saturated fat 2.6g; mono fat 7.1g; poly fat 3.4g; protein 38g; carbohydrates 21.4g; fiber 2g; cholesterol 115mg; iron 1.4mg; sodium 312mg; calcium 20mg.
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