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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.



Serves 4



1 teaspoon canola, grapeseed, or olive oil

1 (approximately 1½ pound) Vital Choice Whole Sockeye boneless salmon fillet with skin, cut in 4 pieces

Salt and freshly ground black pepper

Fresh Garden Salsa (below)

    • Preheat the oven to 425 F. Season each piece of fish with a pinch of salt and a few grinds of black pepper.

    • Heat the oil in an ovenproof medium skillet. When a drop of water dances on the surface of the pan, add the pieces of fish skin side up.

  • Cook until they are seared and have a golden crust, 3 minutes. Using tongs, turn the fish skin side down. Slip the skillet into the oven and roast until the fish is pearlescent in the center, 8 minutes for a 1”-thick fillet. Transfer the salmon to a serving platter or individual plates. Add ½ cup of the salsa (see below) to each plate and serve.


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

Salt and freshly ground black pepper


    • Dice the zucchini and squash into uniform pieces by cutting off the bottom and standing each up on a cutting board. Vertically slice off a strip about 3/8” wide. Rotate the vegetable and cut off 3 more strips. Cut each strip lengthwise into 3/8” cubes. Transfer them to a bowl and combine with the tomatoes, bell and poblano peppers, and onion.

  • Mix in the oregano and lime juice. Season to tasted with salt and black pepper. Let the salsa sit 15 minutes before serving to allow the flavors to meld.

Per serving (1 tablespoon): 6 calories, 0g fat, 0g saturated fat, 0g protein, 1 g carbohydrates, 0g fiber.




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