Salmon with Tomato-Lime Salsa

By akselden

Ingredients

• Salsa:
• 1 1/2 c. finely chopped, seeded and
• stemmed ripe tomatoes, preferably plum or Roma tomatoes
• 1/2 c. finely chopped and peeled
• cucumbers
• 1 1/2 tbsp. finely chopped and seeded jalapeno peppers
• 1 1/2 tbsp. lime zest (grated color
• portion of the peel)
• 1 1/2 tbsp. lime juice
• 1 tbsp. finely chopped garlic
• 1/4 c. chopped cilantro
• 2 tbsp. chopped mint
• 1/2 tsp.salt
• Freshly ground pepper
• Salmon:
• 3 to 3 1/2 lbs. salmon fillets with
• skin left on
• 2 tbsp. lime zest
• 1/2 cup lime juice
• 1/2 cup olive oil
• Salt, freshly ground pepper

Details

Servings 8

Preparation

Step 1

To prepare salsa, place tomatoes, cucumbers, jalapeno peppers, lime zest and juice, garlic, Cilantro, mint, salt and pepper to taste in glass or ceramic bowl and mix well. Let stand 30 minutes. Adjust seasonings. Salsa can be made. ahead, covered and refrigerated up to one day. Bring to room temperature 30 minutes before serving and drain well.

To prepare salmon, place fish in large shallow glass or ceramic pan. Combine lime zest, lime juice and olive oil in bowl and whisk to blend. Pour mixture over fish and marinate, turning once, at cool room temperature for 1 hour. To cook, arrange rack 5 to 6 inches from heat. Remove fish from marinade and place, flesh side up, on broiler pan. Broil 5 to 8 minutes, or until flesh is opaque and flakes easily when pierced with knife. Remove and lightly salt and pepper fish.

To serve, garnish each serving with a couple of tablespoons of salsa.