Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| Tomato Peach Salsa | ||
| 1 c. chopped peeled fresh peaches | ||
| ¾ c. halved grape tomatoes | ||
| ¼ c. thinly vertically sliced red onion | ||
| 3 to 4 tbsp julienned fresh basil leaves | ||
| 2 tbsp. freshly squeezed lemon or lime juice | ||
| 1 tbsp. extra-virgin olive oil | ||
| 1 tbsp. honey | ||
| 1 jalapeño pepper, seeds and ribs removed, chopped (optional) | ||
| Kosher salt, to taste | ||
| Salmon | ||
| 4 (6 oz each) wild-caught salmon fillets | ||
| 1 tbsp. grapeseed oil, or other neutral-tasting oil, such as canola | ||
| Kosher salt and freshly ground black pepper, to taste |
Directions
- Combine the salsa ingredients in a bowl and taste for seasonings, adding salt to taste. Set aside for flavors to blend.
- Preheat the oven to broil. If your oven has a low setting for broil, use it.
- Arrange the pieces of fish in one layer, skin-side down, on an unheated broiler tray or large sheet pan lined with heavy-duty foil for easier clean-up.
- Smear the fish with the oil and season with salt and freshly ground black pepper.
- Place the fish under the broiler about 6 to 7 inches from the source of heat.
- Broil about 6 to 8 minutes or just until the pieces are cooked through and the top of the fish starts to brown. It's not necessary to turn the fish.
- If the fish begins to brown too much, turn the oven to 400 degrees and bake for a few minutes until the salmon achieves the desired degree of doneness. Remember not to overcook the fish, which will make it dry.
- Serve with the tomato peach salsa.
Nutrition facts
Servings
340 Calories per serving
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 95mg
- Sodium: 75mg
- Total Carbohydrates: 11g
- Protein: 35g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 25%
0%
Iron 10%
0%
Calcium 4%
Recipe Source:
adapted from Cooking Light by Sam Hoffer at My Carolina Kitchen.