This recipe is delightful. You can pair the salsa with grilled chicken breasts or barbecued shrimp kabobs, too. The only fresh ingredient not available in my son's garden was the avocado! Make a double batch of the salsa to serve with crisp tortilla chips. —Priscilla Gilbert, Indian Harbour Beach, Florida
Salmon with Vegetable Salsa
Peppers (Hot)
Salmon with Vegetable Salsa
Prep Time
20 min
Cook Time
10 min
Yield
4 servings
Ingredients
- 1-1/2 cups grape tomatoes, halved
- 1-1/2 cups chopped peeled cucumber
- 1 medium ripe avocado, peeled and cubed
- 1 small red onion, chopped
- 2 tablespoons minced fresh cilantro
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- FISH:
- 4 salmon fillets (6 ounces each)
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 tablespoon butter
Directions
- In a large bowl, combine the tomatoes, cucumber, avocado, onion, cilantro, jalapeno, lime juice and salt; set aside.
- Drizzle salmon with lime juice. Sprinkle with salt and cayenne pepper. In a large skillet, cook fillets in butter for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with salsa.
Nutrition Facts
1 fillet with 1 cup salsa: 438 calories, 28g fat (6g saturated fat), 108mg cholesterol, 721mg sodium, 11g carbohydrate (3g sugars, 4g fiber), 36g protein.
Loading Popular in the Community
Loading Reviews
