Salmon with Corn-and-Tomato Salsa
By Lv2Cook
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Ingredients
- 1 cup diced plum tomatoes
- 1/4 cup minced red onion
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh lime juice
- 1/8 teaspoon salt
- 1 jalapeño pepper seeded and minced
- Cooking spray
- 1 cup frozen whole-kernel corn thawed
- 4 6-ounce salmon fillets
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons honey
- Lime wedges (optional)
- Cilantro sprigs (optional)
Details
Servings 1
Preparation
Step 1
Combine first 7 ingredients in a bowl; set aside.
Place a large nonstick skillet coated with cooking spray over medium- high heat until hot. Add corn; cook 2 minutes, stirring occasionally. Add corn to tomato mixture; stir well.
Sprinkle salmon with 1/4 teaspoon salt and pepper; drizzle with honey. Recoat skillet with cooking spray; place over medium-high heat until hot. Add salmon; cook 5 minutes on each side or until fish flakes easily when tested with a fork. Serve salmon with salsa; garnish with lime wedges and cilantro sprigs, if desired.
Serving Size: 1 salmon fillet and 1/2 cup salsa
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