Salmon with Tomato Peach Salsa


Salmon with Tomato Peach Salsa

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    Servings and Ingredients

    Serves 4
    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
    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


    1. Combine the salsa ingredients in a bowl and taste for seasonings, adding salt to taste. Set aside for flavors to blend.
    2. Preheat the oven to broil. If your oven has a low setting for broil, use it.
    3. 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.
    4. Smear the fish with the oil and season with salt and freshly ground black pepper.
    5. Place the fish under the broiler about 6 to 7 inches from the source of heat.
    6. 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.
    7. 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.
    8. Serve with the tomato peach salsa.

    Nutrition facts


    340 Calories per serving

    Amounts Per Serving

    • Total Fat: 18g
    • Cholesterol: 95mg
    • Sodium: 75mg
    • Total Carbohydrates: 11g
    • Protein: 35g

    Daily Values

    Vitamin A 10%
    Vitamin C 25%
    Iron 10%
    Calcium 4%

    Recipe Source:

    adapted from Cooking Light by Sam Hoffer at My Carolina Kitchen.