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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 581.4
  • Total Fat: 19.0 g
  • Cholesterol: 88.0 mg
  • Sodium: 7,282.2 mg
  • Total Carbs: 66.4 g
  • Dietary Fiber: 6.5 g
  • Protein: 34.9 g

View full nutritional breakdown of Salmon with Tomato Corn Salsa calories by ingredient
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Salmon with Tomato Corn Salsa

Submitted by: SPOTTEDCROW

Introduction

It doesn't heat up the house and is easy for the summer. You can use canned veggies like I did or go all out and use fresh. Previously frozen, thawed Swordfish steaks work fine as well. It doesn't heat up the house and is easy for the summer. You can use canned veggies like I did or go all out and use fresh. Previously frozen, thawed Swordfish steaks work fine as well.
Number of Servings: 2

Ingredients

    Salmon Steaks 12 Oz
    Mexican Style Corn with Green and Red Peppers 11 Oz Can
    Diced Fired Roasted Tomatoes 14.5Oz Can
    1/4 C Minced, Peeled Red Onion
    Jalapeno Pepper, Sliced (to taste)
    2 TBS Vinegar.
    2TBS Lime or Lemon Juice
    1/2 Tsp Salt- divided (to taste)
    1/4 Tsp Ground Black Pepper (to taste)
    2 TBS Honey

Directions

Combine Tomatoes, Onions, Cilantro, Vinegar, Juice and half the Salt in a bowl. Set aside.
Coat a non-stick skillet with Cooking Spray and heat over Medium High heat. Add Corn. Cook until browned, stirring occasionally. Add Corn to Tomato mixture. Stir well and set aside.
Sprinkle the Salmon Steaks with Pepper and remaining Salt. 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 with a fork.
Serve Salmon with Salsa, Garnish with Lime Wedges and Cilantro Sprigs if desired.

Serving Size: Makes 2 Servings

Number of Servings: 2

Recipe submitted by SparkPeople user SPOTTEDCROW.






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