SALSA ROASTED SALMON
EatingWell Serves Two by Jim Romanoff
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.
Makes 2 Servings.
Total: 25 minutes
Ingredients
• 1 medium plum tomato, roughly chopped
• 1/2 small onion, roughly chopped
• 1 clove garlic, peeled and quartered
• 1 small jalapeno pepper, seeded and roughly chopped
• 1 teaspoon cider vinegar
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 2-3 dashes hot sauce
• 8 ounces center-cut salmon fillet, skinned and cut into 2 portions
Directions
1. Preheat oven to 400°F.
2. Place tomato, onion, garlic, jalapeno, 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.
To Make Ahead: The salsa (Step 2) will keep, covered, in the refrigerator for up to 1 day.
Per Serving: 229 calories; 13 g fat (3 g sat, 4 g mono); 67 mg cholesterol; 4 g carbohydrate; 23 g protein; 1 g fiber; 376 mg sodium; 548 mg potassium.
Nutrition Bonus: Selenium (60% daily value), Vitamin C (20% dv), Potassium (16% dv), Vitamin A (15%dv).
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