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Salmon with Cucumber-Grape Salsa

This Salmon with Cucumber-Grape Salsa recipe has a lot going for it. It brings together myriad flavors and textures to awaken your palate, and it also just might bring a smile to your face. The salmon packs a punch of omega-3 fatty acids, which can improve your overall mood.
Servings 4

Ingredients

  • 3 Persian cucumbers chopped
  • 1 1/2 cups chopped red grapes
  • 1 small jalapeño finely diced
  • 3 Tbsp lemon juice divided
  • 1 Tbsp extra-virgin olive oil
  • 1 Tbsp chopped fresh dill
  • 1/2 tsp kosher salt divided
  • 1 1/2 tsp grapeseed oil
  • 1 small yellow onion peeled and chopped
  • 2 1/2 cups frozen peas
  • 3 cups packed baby spinach
  • 1/2 cup no-salt-added vegetable stock or homemade vegetable stock gluten and/or dairy free if desired, plus extra
  • 1/4 cup loosely packed fresh mint leaves
  • 1 tsp lemon zest
  • 4 - 6 oz skin-on salmon fillets
  • Freshly ground black pepper to taste
  • 1 cup dry white wine

Instructions

  • Preheat oven to 400 F.
  • In medium bowl, combine cucumber, grapes, jalapeño (include the seeds if you like spice), 1 Tbsp lemon juice, olive oil, dill, and 1/4 tsp salt. Set salsa aside at room temperature, tossing occasionally, while you make the rest of the dish.
  • In medium saucepan, warm grapeseed oil over medium heat. Add onion and cook, stirring often, until starting to brown, about 10 minutes. Stir in peas, spinach, and stock. Bring to a simmer and let cook for 1 minute. Transfer to food processor along with mint, remaining 2 Tbsp lemon juice, and lemon zest. If you would like puree to be a little looser, add up to 1/4 cup more stock or water.
  • Meanwhile, arrange salmon fillets in bottom of lidded casserole pan large enough to accommodate them in a single layer. Season with remaining 1/4 tsp salt and black pepper, to taste. Pour wine and 1/2 cup water around fish, cover, and bake until salmon is opaque, about 12 minutes.
  • Divide pea puree among serving plates or shallow bowls. Top with salmon and cucumber-grape salsa.

Notes

Per serving: 464 calories; 42 g protein; 20 g total fat (3 g sat. fat); 29 g total carbohydrates (16 g sugars, 6 g fiber); 488 mg sodium