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Citrus Pepper Broiled Salmon with Fresh Tomato Salsa

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The light, refreshing combination of citrus with crispy cucumber and red onion is set alight with a touch of jalapeño chili pepper. This recipe follows the example of many equatorial cuisines, which combine fish or poultry with fruit and spicy seasonings. It's a tasty way to get the goodness of foods rich in colorful, flavorful, powerfully healthful antioxidant pigments. This recipe serves two, but can easily be doubled or tripled to serve a larger family. This tangy treat is adapted from one by “Katie” on her blog, goodthingscatered.
Yield: Serves 2
Total Time:
Prep:
Cook:
Additional:
Ingredients
2 Vital Choice wild salmon fillets (6 ounces each)
2 tablespoons organic Vital Choice extra virgin olive oil
2 tomatoes, chopped into 1/4 inch cubes
2 tablespoons finely chopped cucumber
2 tablespoons finely chopped red onions
2 teaspoon finely chopped jalapeño (or serrano or ancho) chilis
1/2 cup dry white wine
1/4 teaspoon orange zest, stripped and minced
1/4 teaspoon lemon, stripped and minced
1/4 teaspoon parsley, finely chopped
1 small garlic clove, minced (or 3/4 teaspoon organic garlic granules)
Sea salt and organic coarse ground pepper, to taste
Preparation
1.  Make salsa: Mix tomato, cucumber, red onion and jalapeño in a small bowl and set aside.
2.  Heat heavy sauté pan over medium high heat and set broiler to low.
3.  Add olive oil to pan and swirl to coat; add salmon to hot pan (skin down if applicable) and cook until browned, about 3 minutes. Season top of salmon with zests, parsley, garlic, salt and pepper. Flip fish in pan and cook until browned, about 3 minutes. Remove skin and discard.
4.  Add white wine to pan and swirl to coat.
5.  Put pan under broiler and cook until heated through and tender when poked with a fork. Flip salmon in pan and swirl to pick up fond (browned bits) in pan halfway through. Remove pan from oven, flip salmon and swirl on bottom of pan to pick up juices and transfer to plates.
6.  Top fish with fresh tomato salsa and serve hot.
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