Chilled Salmon With Summer Tomato Salsa Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Chilled Salmon With Summer Tomato Salsa Recipe). Succulent salmon fillets are topped with a tantalizing salsa featuring avocado, tomato, and corn.

Brief

Servings: 4

Yield: 4 servings

Chilled Salmon With Summer Tomato Salsa Recipe

Ingredients

4 (4 ounce) fillets salmon

skin removed

1 cup chopped fresh tomato

½ Hass avocado

chopped

1 garlic clove

crushed

1 tablespoon balsamic vinegar

1 teaspoon olive oil

½ cup cooked corn kernels

¼ cup minced red onion

¼ cup chopped fresh cilantro

Salt and pepper

to taste

1 lime

cut in wedges

Frozen Strawberry Margarita

World Cuisine

Directions

Step 1

Place salmon in a shallow microwave bowl. Add 2 cups water. Cover and microwave on high 7-9 minutes or until salmon is cooked as desired. Remove from water; refrigerate until cool.

Step 2

In a small bowl combine remaining ingredients (except lime). Refrigerate 30 minutes.

Step 3

Serve salmon surrounded by the salsa and lime wedges.

Nutritional Information

Chilled Salmon With Summer Tomato Salsa Recipe

Servings Per Recipe:4

Calories: 274.1

% Daily Value *

Protein: 21.2g 42%

Carbohydrates: 12.7g 4%

Dietary Fiber: 3.5g 14%

Sugars: 3.3g

Fat: 16.1g 25%

Saturated Fat: 2.9g 15%

Cholesterol: 55mg 18%

Vitamin A Iu: 711.7IU 14%

Niacin Equivalents: 12mg 92%

Vitamin B6: 0.7mg 44%

Vitamin C: 19.4mg 32%

Folate: 71.3mcg 18%

Calcium: 33.6mg 3%

Iron: 0.9mg 5%

Magnesium: 46.7mg 17%

Potassium: 660.3mg 19%

Sodium: 60.4mg 2%

Thiamin: 0.4mg 40%

Calories From Fat: 144.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.