| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
2send, Fish, Lowfat, Relish or s |
6 |
servings |
INGREDIENTS
| 1/3 |
c |
Fresh lime juice |
| 3 |
tb |
White wine vinegar |
| 1 |
tb |
Olive oil; or less |
| 1/4 |
ts |
Cumin |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 6 |
|
Salmon steaks; or about 2+1/4-pounds |
| 1 |
lg |
Tomatoes; seeded and chopped |
| 1/2 |
c |
Diced red onion |
| 2 |
|
Green onions; chopped |
| 1 |
|
Clove garlic; minced |
| 1 |
|
Jalapeno; may be doubled |
| 1/4 |
c |
Chopped fresh cilantro |
| 1 |
ts |
Ground cumin |
| 2 |
tb |
Fresh lime juice |
| 1 |
c |
Corn kernels |
| 15 |
oz |
Cooked black beans; drained and rinsed |
|
|
Salt and black pepper; to taste |
INSTRUCTIONS
SALMON
SALSA
1. Combine the lime juice, vinegar, oil, cumin, salt and pepper. Put
the salmon in a shallow, non-reactive dish. Pour the marinade over
the salmon. Turn salmon to be sure all sides are coated. Marinate the
fish in the refrigerator for 1-2 hours, basting once or twice.
2. In the meantime make the salsa. Mix the tomato, red and green
onions, garlic, chiles, cilantro, cumin and lime juice in a medium
bowl. put the corn in a small saucepan with about 1/4 cup water.
Bring to a boil and cook the corn until tender, 3-5 minutes. Drain
most of the water, add the beans, and return pan to the heat. Cook
just long enough to heat the beans, 2-3 minutes. Remove from heat and
add to chopped vegetables. Add salt and pepper to taste and set aside.
3. Preheat broiler. Place the salmon on a sprayed broiler pan. Broil
about 5 inches from heat source. Turn once. Fish is done when the
center loses its redness but the flesh is still juicy, about 10
minutes per inch of thickness.
4. Plate each steak with a portion of salsa. Sprinkle plates with
coarsely ground pepper and chopped fresh cilantro.
367 CALORIES, 9g fat (22% cff)
>kitpath@earthlink.net 4/99
Recipe by: Recipes from the Pacific Rim by Marjie Lambert 1995
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr
08, 1999, converted by MM_Buster v2.0l.
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