15-Minute Salmon with Tomato Salsa - 6.95g Carbs, 1.38g Fiber, 2.53g Sugar
From: The George Mateljan Foundation
If you want a great tasting recipe that also provides over 100% of the daily value for hard-to-find omega-3 fatty acids and vitamin D, try this easy-to-prepare recipe tonight. It only takes 15 minutes and you will have a meal you'll want to share with your best friends. Enjoy!.
Prep and Cook Time: 15 minutes
1 1/2 lbs salmon filet cut into 4 pieces, skin and bones removed
1 Tbsp lemon juice
Salt and pepper to taste
--> Salsa
1 large fresh ripe tomato, seeds and excess pulp removed, diced
small pieces, about 1/4 inch
3 Tbsp finely minced onion
3 medium cloves garlic, pressed
1-2 Tbsp minced jalapeno pepper (or to taste)
1 Tbsp minced fresh ginger
1 Tbsp coarsely chopped pumpkin seeds
1/4 cup chopped fresh cilantro
2 Tbsp lemon juice
1 Tbsp extra virgin olive oil
Salt and black pepper to taste
1. To Quick-Broil preheat broiler on high and place an all stainless
steel skillet (be sure the handle is also stainless steel) or cast
iron pan under the heat for about 10 minutes to get it very hot. The
pan should be 5 to 7 inches from the heat source.
2. Rub salmon with 1 Tbsp fresh lemon juice and a little salt and
pepper. (You can Quick Broil with the skin on; it just takes a
minute or two longer. The skin will peel right off after cooking.)
3. Using a hot pad, pull pan away from heat and place salmon on hot
pan, skin side down. Return to broiler. Keep in mind that it is cooking rapidly on both sides so it will be done very quickly, usually in 7 minutes depending on thickness (10 minutes for every inch of thickness). Test with a fork for doneness. It will flake easily when it is cooked. Salmon is best when it is still pink inside.
--> Salsa
1. Combine all salsa ingredients.
2. Spoon over salmon.
3. Garnish with mint and a sprinkle of extra virgin olive oil.
Serving Suggestion: Serve with Calabacitas and Brown Rice
Healthy Cooking Tips:
The ingredients of the salsa blend together better if you chop them
fine. Also, it is best to add just a little jalapeno at a time, so
you can get it to your personal preference of chili heat, without
making it too hot.
Serves: 4
Total Weight: 264.40g
Nutrition per Serving:
392.59 Calories, 215.32 Calories from Fat, 47.37 Calories from Saturated Fat, 36.47g Protein, 6.95g Carbs, 1.38g Dietary Fiber, 0.26g Soluble Fiber, 0.72g Insoluble Fiber, 2.53g Total Sugar, 1.84g Monosaccharides, 0.27g Disaccharides, 2.32g Other Carbs, 23.92g Total Fat, 5.26g Saturated Fat, 11.13g Mono Fat, 5.08g Poly Fat, 0g Trans Fatty Acids, 112.27mg Cholesterol
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