2 votes
    Prep: 15 min Cook: 8-10 min Servings: 6
    by BearNakedBaker
    125 recipes
    Either salsa is great with Salmon, but we had a killer frost this week. A lot of green tomatoes were picked from the garden, resulting in this dish.....


    • 6 filets fresh salmon, 6 to 8 ounces each
    • sea salt and lemon pepper to taste
    • 1 fresh lime, cut into wedges
    • Salsa
    • 1 1/2 cups fresh ripe tomatoes, diced - 2 medium
    • 3/4 cup corn, cooked
    • 1/4 cup red onion, minced
    • 1/4 cup fresh cilantro, chopped
    • 1 jalapeno, large, seeded and finely chopped
    • 1 clove garlic, crushed
    • 1 teaspoon olive oil
    • 1 tablespoon balsamic vinegar
    • baking sheet or broiler pan
    • 6 green tomatoes, coarsely chopped
    • 1 jalapeno, large, seeded and finely chopped
    • 6 green onions, finely chopped
    • 1 1/2 tablespoons extra virgin olive oil
    • 2 tablespoons fresh lime juice or red wine vinegar (because We served it with lime wedges, I used vinegar.)
    • 1 teaspoon sea salt
    • freshly ground black pepper, to taste
    • 1/4 cup sweet onion, finely chopped
    • makes approximately 2 cups


    1. Salsa Preparation:
    2. In small bowl, combine garlic, olive oil, balsamic vinegar, corn, tomatoes, jalapeno, onion, and cilantro
    3. Mix all ingredients together and set aside until ready to serve. Makes approximately 2 1/2 cups of salsa.
    4. Preheat oven at 400ºF.
    5. Clean salmon filets lightly by rinsing with cold water. Pat dry with paper towels.
    6. Line a baking sheet or broiler pan with foil and spray foil with non-stick cooking spray. Arrange filets skin side down and evenly spaced on bake ware.
    7. Add salt and pepper seasoning to filets.
    8. Bake filets until meat is opaque throughout or begins to flake easily, which will normally require 6 to 9 minutes in oven.
    9. Remove from oven and serve. Garnish with lime wedges and tomato salsa.
    10. Green Tomato Salsa:
    11. * Combine all ingredients. Cover and leave at room temperature for 2 hours before serving.

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