1 medium plum tomato, roughly chopped
1/2 small onion, roughly chopped
1 clove garlic, peeled and quartered
1 small jalapeño pepper, seeded and roughly chopped
1 teaspoon cider vinegar
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
2 or 3 dashes hot sauce
8 ounces center-cut salmon fillet, skinned (see Tip) and cut into 2 portions
Tip: To skin a salmon fillet: Place a fish fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
Preheat oven to 400°F.
Place tomato, onion, garlic, jalapeño, vinegar, chili powder, cumin, salt and hot sauce to taste in a food processor; process until finely chopped and uniform.
Place salmon in a medium roasting pan; spoon the salsa on top. Roast until the salmon is just cooked through, 12 to 15 minutes.
- per Serving
- 2 servings
- Fat. Total
- % Cal. from Fat