- 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.
|Prep Time: 30 minutes|
Cook Time: 10 minutes
Container: 11 x 17 baking sheet or broiler pan
Serving Size: 1 filet
|-||6 filets fresh salmon, 6 to 8 ounces each|
|-|| salt and pepper to taste|
|-||1 fresh lemon, cut into wedges|
|-||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|