Salmon with a Fiery Warm Salsa
Ok, this dish was a blast and not just because it was delicious! Penny is a big fan of salmon while I tend to prefer Tilapia so we of course have to work both into our rotation of fish dishes. Salmon is one of those good fishes for the picky eater who doesn't generally like the taste of fish (which is certainly me).
This was a easy salmon recipe to prepare and you can't go wrong anytime you get to create a salsa. This flavorful salsa was prepared a bit differently as we broke out the cast iron skillet and made it a warm salsa.
Salmon is one of those great fuel for the body foods as one serving of salmon is packed with nutrients including Omega 3 (87% of the daily recommended amount), Vitamin D (103%), Selenium (76%) and Protein (58%) just to name a few. And for those that don't know fish oil is believed by some to be one of the big secrets to burning fat.
*11g of fat comes from the salmon which is very high in Omega -3 fatty acids (the good fats).
The lime added a bit of tang to the heat of the jalapeno while the warm salsa nicely balanced the whole meal and warm tomato gave some soft almost sweet texture that also married well with the lime and jalapeno. This is definitely a meal that will become a fixture in the rotation of fish dishes.
- 2 teaspoons of olive oil
- 2 skinless salmon fillets (6 oz each)
- 2 teaspoons Wild For Salmon seasoning
- 10-12 cherry tomatoes about 3 ozs, cut in halves
- 1 small yellow onion, chopped
- 1 fresh jalapeno, seeded and minced
- 1 fresh lime
- Heat skillet to medium high heat and add olive oil
- Heat indoor or outdoor grill to medium heat
- Add onions, tomatoes and jalapenos and cook until onions and tomatoes are soft. Remove from heat, add juice from 1/2 of the lime and keep warm.
- Season both sides of the fillets with Wild For Salmon seasoning and place on the grill, cook for about 6-8 or until flaky (we turned ours over twice to lightly brown both sides)
- Mix the tomatoes, onions and jalapenos into a salsa and serve as a side with the salmon fillets
- Cut remaining lime into quarters and take one quarter and squeeze over the fish and salsa