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SALMON with TOMATO SALSA
Prep: 15 min Cook: 8-10 min Servings: 6by BearNakedBaker125 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..... Ingredients
- 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
- GREEN TOMATO SALSA:
- 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
Directions
- Salsa Preparation:
- In small bowl, combine garlic, olive oil, balsamic vinegar, corn, tomatoes, jalapeno, onion, and cilantro
- Mix all ingredients together and set aside until ready to serve. Makes approximately 2 1/2 cups of salsa.
- Preheat oven at 400ºF.
- Clean salmon filets lightly by rinsing with cold water. Pat dry with paper towels.
- 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.
- Add salt and pepper seasoning to filets.
- Bake filets until meat is opaque throughout or begins to flake easily, which will normally require 6 to 9 minutes in oven.
- Remove from oven and serve. Garnish with lime wedges and tomato salsa.
- Green Tomato Salsa:
- * Combine all ingredients. Cover and leave at room temperature for 2 hours before serving.
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