This is one of my favorite salmon recipes. It’s from the 1998 Cooking Light cookbook. Now you’ll notice it’s not exactly low-fat, but remember that the fat in salmon is good fat. And salmon is loaded with Omega-3, which is good for ADD and depression.
4 cups chopped tomato
1/4 cup finely chopped red onion
2 Tbsp fresh mint
1 Tbsp fresh basil
1 Tbsp seeded, finely chopped jalapeno pepper
1 Tbsp lemon juice
4 (6oz) salmon fillets (about 1 1/2 inches thick)
cooking spray
2 Tsps Dijon mustard
1 tsp coarsely ground pepper
Fresh mint sprigs (optional)
1. Combine first 6 ingredients in a medium bowl.
2. Place salmon on rack of a broiler pan coated with cooking spray; spread each fillet with 1/2 tsp mustard. Sprinkle with ground pepper. Broil 10 minutes or until desired degree of doneness. Let stand 2 minutes. Serve with tomato salsa. Garnish with fresh mint sprigs, if desired.
Yield: 4 servings
Note: Salsa can be made ahead and refrigerated for up to 1 week.
Calories: 314 (44% from fat) Fat: 15.2g Chol: 115mg Iron: 1.3mg Protein: 37.1g Carb:5.4g Sodium: 170mg
Blest’s Notes: I have used dried herbs instead of fresh before - using a lot less since dried are more potent. It’s still good -but fresh is better, of course! Oh - and I love the individually packaged frozen salmon fillets from Sam’s/Wal-Mart!
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