Salmon With Salsa Fresca

Name: Salmon With Salsa Fresca
Total time: 30 min
Ingredients: 2 large fresh ripe tomatoes, or 3 or 4 ripe plum tomatoes, cored and diced; 1/2 large white onion, peeled and minced; 1/4 habanero or jalapeño chili, stemmed, seeded and minced, or to taste; 1/2 cup roughly chopped cilantro or flat-leaf parsley leaves; Juice of 1 or 2 limes, to taste; Freshly ground pepper and salt to taste; 1 salmon fillet, about 1 1/2 pounds, preferably with skin on; 2 tablespoons neutral oil, like corn or canola

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Total: 30 minutes

Servings: 4

Cost: $8.59 /serving

Author : Mark Bittman

habanero salmon fillet tomato

Ingredients

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2 large fresh ripe tomatoes, or 3 or 4 ripe plum tomatoes, cored and diced1/2 large white onion, peeled and minced1/4 habanero or jalapeño chili, stemmed, seeded and minced, or to taste1/2 cup roughly chopped cilantro or flat-leaf parsley leavesJuice of 1 or 2 limes, to tasteFreshly ground pepper and salt to taste1 salmon fillet, about 1 1/2 pounds, preferably with skin on2 tablespoons neutral oil, like corn or canola

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Instructions

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Step 1

Start a charcoal or gas grill; fire should be moderately hot and grill rack about 4 inches from heat source. Or, heat oven to 500 degrees.

Step 2

Chop tomatoes and combine them in a bowl with onion, chili, cilantro, lime juice and some salt. Set aside.

Step 3

Sprinkle fish with salt and pepper. If grilling, rub fish with a little oil as well; put it on grill, skin side down, and let it sit for 4 to 5 minutes, then turn once (don't worry if part of skin sticks to grill). Cook for about 3 minutes more, until medium-rare.

Step 4

If roasting, heat a large nonstick skillet over high heat for a minute. Add oil and, a few seconds later, salmon, skin side up. Sear for a minute, then transfer to oven and roast until medium-rare, about 10 minutes. Allow to rest for a minute or so, then remove skin. Turn over and serve, passing salsa at the table.