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Low Fat Peppered Salmon Fillet with Minted Tomato Salsa


Yield: 4 servings

4 cups chopped tomato
1/4 cup finely chopped red onion
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh basil
1 tablespoon finely chopped seeded jalapeno pepper
1 tablespoon lemon juice
4 (6-ounce) salmon fillets (about 1-1/2 inches thick)
Cooking spray
2 teaspoons Dijon mustard
1 teaspoon coarsely ground pepper
Fresh mint (optional)

Combine first 6 ingredients in a bowl.

Place salmon on a broiler pan coated with cooking spray; spread each fillet with 1/2 teaspoon mustard. Sprinkle with pepper. Broil 10 minutes or until desired degree of doneness. Let stand 2 minutes. Serve with minted tomato salsa. Garnish with fresh mint, if desired.

Yield: 4 servings (serving size: 5 ounces fish and 1/2 cup salsa).

NOTE:
Salsa can be made ahead and refrigerated for up to one week.

Nutritional Information:
CALORIES 314 (44% from fat); FAT 15.2g (sat 2.6g, mono 7.1g, poly 3.3g); PROTEIN 37.1g; CARB 5.4g; FIBER 1.4g; CHOL 115mg; IRON 1.3mg; SODIUM 170mg; CALC 18mg




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.