Salmon Fillet With Fresh Tomato Salsa Recipes

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CHILLED SALMON WITH SUMMER TOMATO SALSA



Chilled Salmon With Summer Tomato Salsa image

Succulent salmon fillets are topped with a tantalizing salsa featuring avocado, tomato, and corn.

Provided by USA WEEKEND columnist Jean Carper

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 4

Number Of Ingredients 11

4 (4 ounce) fillets salmon, skin removed
1 cup chopped fresh tomato
½ Hass avocado, chopped
1 garlic clove, crushed
1 tablespoon balsamic vinegar
1 teaspoon olive oil
½ cup cooked corn kernels
¼ cup minced red onion
¼ cup chopped fresh cilantro
Salt and pepper, to taste
1 lime, cut in wedges

Steps:

  • Place salmon in a shallow microwave bowl. Add 2 cups water. Cover and microwave on high 7-9 minutes or until salmon is cooked as desired. Remove from water; refrigerate until cool.
  • In a small bowl, combine remaining ingredients (except lime). Refrigerate 30 minutes.
  • Serve salmon surrounded by the salsa and lime wedges.

Nutrition Facts : Calories 274.1 calories, Carbohydrate 12.7 g, Cholesterol 55 mg, Fat 16.1 g, Fiber 3.5 g, Protein 21.2 g, SaturatedFat 2.9 g, Sodium 60.4 mg, Sugar 3.3 g

SALMON WITH TOMATOES



Salmon with Tomatoes image

This is a delicious and quick lunch or dinner meal. Serve over rice, pasta, polenta, or eat it right off your plate. So good you'll want to lick the plate clean!

Provided by M TOUSSAINT

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 45m

Yield 2

Number Of Ingredients 14

1 cup uncooked long grain white rice
2 cups water
2 ½ tablespoons garlic oil
2 (6 ounce) fillets salmon
salt and pepper to taste
½ teaspoon dried dill weed
¼ teaspoon paprika to taste
2 fresh tomatoes, diced
1 ½ teaspoons minced garlic
1 teaspoon lemon juice
3 tablespoons chopped fresh parsley
¼ cup grated Parmesan cheese
2 tablespoons butter
4 dashes hot pepper sauce

Steps:

  • In a medium saucepan, bring the rice and water to a boil. Reduce heat to low, cover, and cook 20 minutes.
  • Heat the garlic oil in a skillet over medium heat. Season the salmon with salt, pepper, dill, and paprika, and cook in the hot oil 1 to 2 minutes on each side, until tender enough to break apart. Break salmon into cubes with a spatula or fork. Mix in the tomatoes, garlic, and lemon juice. Continue cooking until salmon is easily flaked with a fork.
  • Mix the parsley, Parmesan cheese, butter, and hot pepper sauce into the skillet, and continue cooking 1 to 2 minutes, until well mixed. Serve over the cooked rice.

Nutrition Facts : Calories 955.5 calories, Carbohydrate 85 g, Cholesterol 121.9 mg, Fat 48.7 g, Fiber 3 g, Protein 41.9 g, SaturatedFat 14.2 g, Sodium 631 mg, Sugar 3.6 g

SALMON FILLETS WITH FRESH TOMATOES



Salmon Fillets With Fresh Tomatoes image

Make and share this Salmon Fillets With Fresh Tomatoes recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 27m

Yield 4 serving(s)

Number Of Ingredients 11

1 clove garlic, minced
2 tomatoes, finely chopped
2 tablespoons finely chopped red onions
1 teaspoon olive oil
1/2 teaspoon grated fresh lemon rind
1 tablespoon chopped fresh dill
1 teaspoon chopped fresh parsley
1 tablespoon drained capers
salt
ground pepper
4 (6 ounce) salmon fillets, skin removed

Steps:

  • Heat oven to 450 degrees.
  • Cut 4 square pieces of parchment paper or foil.
  • and coat each with cooking spray.
  • In medium bowl, combine the garlic, tomatoes, onions, oil, lemon rind, dill, parsley and capers.
  • Season with the salt and pepper.
  • Mix well.
  • Place each fillet on the prepared parchment paper or foil.
  • Top with equal amounts of tomato mixture.
  • For each packet, bring 2 opposite edges of paper or foil together over the top of the fish and fold over several times.
  • Twist each of the open ends to close the packet and make a tight seal.
  • Place the packages on a baking sheet.
  • Bake for 10 minutes for every 1 inch of thickness of fish, or until the center portion of the fish flakes easily when tested with a fork.

Nutrition Facts : Calories 238.7, Fat 8.7, SaturatedFat 1.5, Cholesterol 77.4, Sodium 193.7, Carbohydrate 3.3, Fiber 0.9, Sugar 1.9, Protein 35.2

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