 | | Directions | - Salsa Preparation: In small bowl, combine garlic, olive oil, balsamic vinegar, corn kernels, tomatoes, onion, and cilantro.
- A sweet onion can be substituted for the red onion if a milder onion flavor is desired.
- Canned tomatoes can be substituted for fresh tomatoes. A 28 ounce can provides about 1 1/2 cups. If canned tomatoes are used, drain the juice. If desired, use a can of seasoned diced tomatoes to add an extra spiciness to the salsa.
- Mix all ingredients together and set aside until ready to serve. Makes approximately 2 1/2 cups of salsa.
- Preheat oven at 400° F.
- Clean salmon filets lightly by rinsing with cold water. Pat dry with paper towels.
- Line a baking sheet or broiler pan with foil and spray foil with non-stick cooking spray. Arrange filets skin side down and evenly spaced on bakeware.
- Add salt and pepper seasoning to filets.
- Bake filets until meat is opaque throughout or begins to flake easily, which will normally require 6 to 9 minutes in oven.
- Remove from oven and serve. Garnish with lemon wedges and tomato salsa.
- NOTE: A garden variety canned salsa can substituted for fresh salsa if desired. This will reduce the preparation time by 15 minutes.
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Prep Time: 30 minutes
Cook Time: 10 minutes
Container: 11 x 17 baking sheet or broiler pan
Servings: 6
Serving Size: 1 filet
|  | | Ingredients | | - | | 6 filets fresh salmon, 6 to 8 ounces each |
| - | | salt and pepper to taste |
| - | | 1 fresh lemon, cut into wedges |
| - | | Salsa |
| - | | 1 1/2 cups fresh ripe tomatoes, diced - 2 medium |
| - | | 28 oz can of diced tomatoes, drained can be substituted |
| - | | 3/4 cup corn kernels, cooked |
| - | | 1/4 cup red onion, minced (sweet onion can be substituted) |
| - | | 1/4 cup fresh cilantro, chopped |
| - | | 1 clove garlic, crushed |
| - | | 1 teaspoon olive oil |
| - | | 1 tablespoon balsamic vinegar |
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