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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 357.4
  • Total Fat: 22.9 g
  • Cholesterol: 75.0 mg
  • Sodium: 652.6 mg
  • Total Carbs: 9.3 g
  • Dietary Fiber: 1.4 g
  • Protein: 29.7 g

View full nutritional breakdown of seared salmon with cilantro- cucumber salsa calories by ingredient
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seared salmon with cilantro- cucumber salsa

Submitted by: JSWIFTBIRD

Introduction

My son asked for seconds and thirds, good thing it is 4 servings I am lucky I got mine. My son asked for seconds and thirds, good thing it is 4 servings I am lucky I got mine.
Number of Servings: 4

Ingredients

    1/2 cucumber, peeled, halved, lengthwise, seeded, halved lengthwise again, and thinly sliced crosswise
    1 cup cherry tomatoes, quartered
    1/2 yellow or orange bell pepper, seeded and cut into 1-inch julienne
    2 Tablespoons chopped shallot or red onion
    1 Tablespoon chopped fresh cilantro (fresh coriander) plus sprigs for garnish
    1 Tablespoon lime juice
    1-1/2 teaspoons canola oil
    1 teaspoon honey
    1/2 teaspoon red pepper flakes
    1 teaspoon salt
    4 salmon fillets, each 5 oz., about 1 inch thick
    1/4 teaspoon freshly ground black pepper
    Lime wedges for garnish

Directions

step 1 In a bowl, combine the cucumber, tomatoes, bell pepper, shallot, and chopped cilantro. Toss gently to mix.
step 2 In a small bowl, whisk together the lime juice, 1 teaspoon of the canola oil, the honey, red pepper flakes, and 1/2 teaspoon of the salt. Pour the lime mixture over the cucumber mixture and toss gently to mix and coat evenly. Set aside.

step 3 Sprinkle the salmon fillets on both sides with the remaining 1/2 teaspoon salt and the black pepper. In a large nonstick frying pan, heat the remaining ½ teaspoon canola oil over medium-high heat. Add the fish to the pan and cook, turning once, until opaque throughout when tested with the tip of a knife, 4-5 minutes on each side.
step 4 Transfer the salmon fillets to warmed individual plates and top each with one-fourth of the salsa. Garnish the plates with the cilantro sprigs and lime wedges. Serve

Number of Servings: 4

Recipe submitted by SparkPeople user JSWIFTBIRD.





TAGS:  Fish | Dinner | Fish Dinner |

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