Spiff up salmon with a zingy fruit relish for a dish loaded with skin-friendly vitamins A, C, and E, and omega-3 fatty acids. Try to get filets of even thickness for uniform cooking. For extra flavor, drizzle the steamed spinach with a light, lemony vinaigrette.
Recipe Ingredient Details:
1 tablespoon lime juice (1 small or 1/2 large lime)
2 tablespoons plus 1 teaspoon canola oil
Salt and freshly ground black pepper (to taste)
1 ripe mango, peeled and finely diced
3 tablespoons finely minced red onion
1 jalapeño pepper, seeded and finely minced
2 tablespoons minced fresh cilantro
1/2-1 avocado, roughly diced
4 6-ounce salmon filets with skin, 1 to 1-1/4 inch thick
1 pound spinach, washed and steamed
In a medium glass bowl, whisk together lime juice and 2 tablespoons canola oil. Add salt and pepper to taste. Add mango, red onion, jalapeño, and cilantro; toss to mix. Gently fold in avocado. Adjust seasonings and refrigerate until salmon is done.
Sprinkle salmon with salt and pepper. Place a heavy-bottomed 12-inch skillet over high heat for 3 minutes.
Add 1 teaspoon canola oil to the pan and swirl to coat. After 30 seconds, place salmon skin-side down in pan. Cook for 30 seconds, then reduce heat to medium-high. Do not disturb filets until the dull, opaque color has spread about halfway up the side of each filet, about 41/2 minutes. Turn filets over and cook another 31/2 minutes or until just opaque. Remove pan from heat; place filets on a paper towel-lined plate and allow to rest for 45 seconds.
Serve on a bed of steamed spinach, with relish spooned on top.
Recipe Additional Notes:
Nutrition Facts Per Serving: Calories: 491 calories, % fat calories: 54, Fat: 30g, Saturated Fat: 5g, Cholesterol: 112mg, Carbohydrate: 18g, Protein: 39g, Fiber: 9g, Sodium: 174mg
Sun, 2012-08-19 20:09