Grilled Salmon with Corn Salsa
Corn Salsa:
1 can (14.5 oz) diced tomatoes (low sodium), not drained
2/3 cup frozen whole-kernel corn
1 cup chopped cucumber, not peeled
1/2 cup chopped bell pepper, red or green (I used yellow)
1/4 cup chopped fresh cilantro
2 tbsp red wine vinegar
1/2 tsp garlic powder and ground cumin
1/4 tsp salt (optional)
1/8 tsp ground black pepper
1/8 tsp cayenne pepper
2 lbs salmon fillets
1/4 tsp salt (optional)
1/8 tsp ground black pepper
Combine salsa ingredients and set aside.
Serve over cooked fish.
OVEN METHOD to cook fish: Preheat oven to 450 degrees. Arrange fish in a 9x13 inch baking pan that has been sprayed with nonstick cooking spray. Season with salt and pepper. Bake, uncovered, for 4-5 minutes per half inch thickness of fish. Drain any liquids.
Makes 8 servings (4 cups salsa and fish for 8)
Nutrient Analysis:
189 calories
7g fat
1g saturated fat
59mg sodium
6g carbohydrate
1g dietary fiber
4g sugar
24g protein
I served this with roasted fingerling potatoes.
(Jenn's Recipe):
1 lb fingerling potatoes, cut in half lengthwise
1/4 tbsp garlic powder
1/2 tbsp dried onion flakes
1/4 tsp black pepper
1/8 tsp salt
1/4 tsp herbs de province
Preheat oven to 450 degrees.
Line a baking pan or cookie sheet with tin foil. Arrange fingerling potato halves (insides up) on sheet. Spray the potatoes with non stick cooking spray. Sprinkle herbs over potatoes. Bake at 450 degrees for 20 minutes or until tender.
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