Friday, January 13, 2012

posted from

Salsa-Roasted Salmon

Fire up the food processor, add a few simple ingredients, and you've got a vibrant-tasting salsa in minutes. Other fish and even chicken or turkey could stand in for the salmon—adjust the roasting time accordingly.

Serves: 2 
Total Time: 25 min
U.S.MetricConversion chart
  • 1  medium plum tomato, roughly chopped
  • 1/2  small onion, roughly chopped
  • 1 clove(s) garlic, peeled and quartered
  • 1  small jalapeño pepper, seeded and roughly chopped
  • 1 teaspoon(s) cider vinegar
  • 1/2 teaspoon(s) chili powder
  • 1/4 teaspoon(s) ground cumin
  • 1/4 teaspoon(s) salt
  • 2 or 3 ounce(s) hot sauce
  • 8 ounce(s) center-cut salmon fillet, skinned (see Tip) and cut into 2 portions
  • Nutritional Information (per serving)
    Total Fat13g
    Saturated Fat3g
    Total Carbohydrate4g
    Dietary Fiber--

  1. Preheat oven to 400°F.
  2. Place tomato, onion, garlic, jalapeño, vinegar, chili powder, cumin, salt and hot sauce to taste in a food processor; process until finely chopped and uniform.
  3. Place salmon in a medium roasting pan; spoon the salsa on top. Roast until the salmon is just cooked through, 12 to 15 minutes.
  4. Tip: To skin a salmon fillet: Place a fish fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30-degree angle, separating the fillet from the skin without cutting through either.

No comments:

Post a Comment

Real Time Analytics