An elegant filet of salmon gets a boost from a deeply flavorful salsa made from vegetables with a smoky kick. Your broiler makes magic when you use it to char the tomatoes and jalapeno for a simple sauce.
Try this recipe with a corn, tomato, white bean and lime juice salad to complete the meal.
Active time: 15 minutes Total time: 30 minutes
Roasted Salmon With Charred Tomato Salsa Ingredients Directions Position the top oven rack 6 inches (15cm) below the broiler, and turn the broiler on to high. Line a sheet pan with foil. Place the vegetables on the sheet pan, with tomatoes cut side up. Broil for 2 minutes, then take out and turn the garlic cloves and jalapeno, and return to broiler for about 2 minutes longer. The garlic browns first, remove it from the pan, and place in a small bowl to cool. Return the pan to the oven, checking every 2 minutes, turning the vegetables as they darken, until the tomatoes and onion are browned and the jalapeno is blackened on all sides. When the vegetables are blackened and soft, about 8 minutes, transfer the pan to a cooling rack. Once the vegetables are cool enough to handle, scrape off the skin, remove the stems and seeds from the jalapeno, and place in a food processor bowl. Add the remaining vegetables and juices from the pan, and puree coarsely. Transfer to a bowl and stir in the lime juice and cilantro. On a foil-lined sheet pan, place the salmon, skin side down. Sprinkle with chipotle powder, then drizzle with the remaining teaspoon of avocado oil. Place the salmon under the broiler for 8–10 minutes, depending on thickness. Serves: 2 | Serving size: 1 filet with 3/4 cup salsa Nutrition (per serving): Calories: 195; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Cholesterol: 45mg; Sodium: 329mg; Carbohydrate: 12g; Dietary Fiber: 3g; Sugar: 7g; Protein: 23g
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