Roasted Salmon with Fresh Salsa
A great way to enjoy succulent wild Alaskan salmon
Wild salmon, whether paired with salsa or eggs, makes a match destined for culinary heaven. This recipe comes from our friend Dana Jacobi, author of several wonderful culinary works, including her newest, the 12 Best Foods Cookbook.
Roasted Salmon with Garden Fresh Salsa
This summery recipe comes from Dana Jacobi’s fabulous 12 Best Foods Cookbook. Elegantly simple, roasted salmon topped with juicy salsa makes a perfect dish. This is a technique for cooking fish that chefs often use. Searing the surface, then finishing the fish in a hot oven gives it good color and keeps it succulent.
Just remember that the pan will be very hot when it comes out of the oven and make sure that it doesn’t have a rubber or plastic handle.
1 teaspoon canola, grapeseed, or olive oil
1 (approximately 1½ pound) Vital Choice Whole Sockeye boneless salmon fillet with skin, cut in 4 pieces
Fresh Garden Salsa (below)
Per serving: 228 Calories. 15g fat, 3 g saturated fat, 23 g protein, 0 g carbohydrates, 0 g fiber.
Fresh Garden Salsa
Colorful as a fiesta, this mild salsa combines summer squash and sweet roasted red pepper with warmth from a poblano chile. Oregano adds an earthy note. This salsa goes well with grilled salmon or black beans, or spooned over steamed green beans. As an hors d’oeuvre, serve it with blue corn chips.
Makes 2 cups
1 small zucchini squash
1 small yellow squash
4 medium plum tomatoes, seeded and chopped (about 1 ½ cups)
1 small roasted red bell pepper, seeded and finely chopped
1 small roasted chile pepper, seeded and finely chopped
1 small red onion, finely chopped
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
Juice of ½ lime
Per serving (1 tablespoon): 6 calories, 0g fat, 0g saturated fat, 0g protein, 1 g carbohydrates, 0g fiber.
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