Salmon With Salsa Fresca
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2large fresh ripe tomatoes, or 3 or 4 ripe plum tomatoes, cored and diced
- ½large white onion, peeled and minced
- ¼habanero or jalapeño chili, stemmed, seeded and minced, or to taste
- ½cup roughly chopped cilantro or flat-leaf parsley leaves
- Juice of 1 or 2 limes, to taste
- Freshly ground pepper and salt to taste
- 1salmon fillet, about 1½ pounds, preferably with skin on
- 2tablespoons neutral oil, like corn or canola
Nutritional analysis per serving (4 servings)
383 calories; 23 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 7 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 36 grams protein; 601 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Start a charcoal or gas grill; fire should be moderately hot and grill rack about 4 inches from heat source. Or, heat oven to 500 degrees.
- Step 2
Chop tomatoes and combine them in a bowl with onion, chili, cilantro, lime juice and some salt. Set aside.
- Step 3
Sprinkle fish with salt and pepper. If grilling, rub fish with a little oil as well; put it on grill, skin side down, and let it sit for 4 to 5 minutes, then turn once (don't worry if part of skin sticks to grill). Cook for about 3 minutes more, until medium-rare.
- Step 4
If roasting, heat a large nonstick skillet over high heat for a minute. Add oil and, a few seconds later, salmon, skin side up. Sear for a minute, then transfer to oven and roast until medium-rare, about 10 minutes. Allow to rest for a minute or so, then remove skin. Turn over and serve, passing salsa at the table.
Private Notes
Comments
A nice, fast recipe to be sure, but some adjustments might help. First, a habanero will overwhelm the salmon - we stuck with the jalapeño and the salsa was delicious. (Make extra for other uses, as others suggest.) Also, a 500 degree oven for 10 minutes seems destined to take the flesh to medium or worse. Six minutes was enough to take the meat to 125 degrees or medium rare. (It really would be helpful if the food writers here included target temperatures for the finished dishes.)
Excellent. Quick and elegant option for a dinner party. You can grill salmon on grill pan ahead and serve it at room temperature. No harm.
Roasted potatoes and grilled asparagus are great side dishes. A winner within 1 hours works. Recommend.
Not only is it Salmon season it is Vidalia onion season as well. And there is nothing better than the Salsa Fresca made with Vidalia's. We have an order to the Universe when we make Salsa it helps to get the juices running so you don't have a wait time and because my mom said so ha ha. 1. Chopped VIdalia's bottom of bowl, sprinkle a little salt 2. Chopped Jalalpeno next 3. Chopped Tomatoes, do not stir 4. Lime or lemon juice, the rest of salt to test a lil pepper, 5. Gently stir!
I suppose I've only "cooked" half of this, as I don't have a grill so had to cook the fish on the stovetop. But the salsa is truly divine on salmon. I made it with jalapeño after reading the comments, and subbed parsley for cilantro. We ate it with couscous and a side of broccoli. Delish.
Delicious. I did not have fresh hot peppers, but a little Sriracha worked fine.
Added pineapple to the salsa. Yummy meal.
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