Roast Salmon with Salsa
A simple fresh salsa, chopped to a pleasing texture in the food processor, is all you need to complement succulent roast salmon. This salsa is endlessly versatile, so try it with other fish, chicken breasts or on top of scrambled eggs.
Ingredients
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2 medium plum tomatoes, chopped
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1 small onion, roughly chopped
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1 clove garlic, peeled and quartered
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1 fresh jalapeno pepper, seeded and chopped
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2 teaspoons cider vinegar
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1 teaspoon chili powder
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1/2 teaspoon ground cumin
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1/2 teaspoon salt
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2-4 dashes hot sauce
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1 1/2 pounds salmon fillet, skinned and cut into 6 portions
Directions
1.
Preheat oven to 400 degrees F.
2.
Place tomatoes, onion, garlic, jalapeno, vinegar, chili powder, cumin, salt and hot sauce to taste in a food processor; process until finely diced and uniform.
3.
Place salmon in a large roasting pan; spoon the salsa on top. Roast until the salmon is flaky on the outside but still pink inside, about 15 minutes.
Tips:
Roasting Tips
1. Very cold meat won't roast evenly. Place it on the counter while preheating the oven.
2. Durable cotton kitchen string is sold at kitchenware stores, most gourmet markets and large supermarkets. Do not use sewing thread or yarn, which may contain inedible dyes or unsavory chemicals.
3. A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier.
4. Give it a rest. A roast's internal temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat's fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner.
MAKE AHEAD TIP: Refrigerate the salsa for up to 1 day.
Nutrition information
Calories 227, Total Fat 13 g, Saturated Fat 3 g, Monounsaturated Fat 5 g, Cholesterol 65 mg, Sodium 269 mg, Carbohydrate 3 g, Fiber 1 g, Protein 23 g, Potassium 474 mg. Exchanges: Vegetable 0.5,Lean Meat 3.5
Percent Daily Values are based on a 2,000 calorie diet
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