Thursday, September 20, 2007
Chili Salmon with Salsa Cruda
Chili Salmon with Salsa CrudaHere's a fabulous salmon recipe with a funny-sounding name. Salsa cruda is simply uncooked salsa. Baking the salmon helps it retain its moistness. The fresh ingredients in the salsa complement this delicate, baked salmon.
Ingredients
5 oz. salmon filet
Ingredients
5 oz. salmon filet
1/4 tsp. cumin
1/2 tsp. chili powder
1 Italian plum tomato
1/3 cup chopped or sliced cucumber
1/4 small red onion
2 Tbsp. fresh cilantro (coriander)
1/4 bell pepper
1 Tbsp. fresh lemon juice
Directions
1. Preheat oven to 400 degrees. Coat a baking sheet with cooking spray. Rinse and pat dry the salmon.
1. Preheat oven to 400 degrees. Coat a baking sheet with cooking spray. Rinse and pat dry the salmon.
2. In a small bowl whisk together half of the lemon juice with the cumin and chili powder until well blended. Coat both sides of the salmon with the lemon juice mixture. Place salmon on baking sheet and bake for about 10 to 12 minutes until it is cooked through and becomes opaque.
3. Rinse and chop the tomato, cucumber, red onion, pepper and cilantro. Combine all vegetables in a bowl with the remaining lemon juice. Cover and let stand 5 to 10 minutes for flavors to blend. Serve salmon topped with salsa.
Makes one serving. Nutritional values per serving: 302 calories, 16g fat (3.0g sat), 30g protein, 10g carbohydrate, 3g fiber, 85mg cholesterol, 105mg sodium and 4g sugar.
Labels: Recipe
