Peppered Salmon Fillet with Minted Tomato Salsa

Name: Peppered Salmon Fillet with Minted Tomato Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 teaspoons Dijon mustard; 1 Tbsp chopped fresh basil; 2 Tbsps chopped fresh mint; 1 teaspoon coarsely ground pepper; 1 Tbsp finely chopped seeded jalapeño pepper; 1 Tbsp lemon juice; 59 milliliters finely chopped red onion; 680 grams salmon fillets (about 1 1/2 inches thick); 946 milliliters chopped tomato

Peppered Salmon Fillet with Minted Tomato Salsa requires approximately 45 minutes from start to finish. This recipe makes 4 servings with 275 calories, 35g of protein, and 11g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. It is a good option if you're following a gluten free, dairy free, and primal diet. Head to the store and pick up jalapeño pepper, lemon juice, mint, and a few other things to make it today.

Instructions

Combine first 6 ingredients in a bowl.

Equipment you will use

Bowl

Place salmon on a broiler pan coated with cooking spray; spread each fillet with 1/2 teaspoon mustard.

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Cooking Spray

Mustard

Salmon

Spread

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Broiler Pan

Sprinkle with pepper. Broil 10 minutes or until desired degree of doneness.

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Pepper

Let stand 2 minutes.

Serve with minted tomato salsa.

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Tomato

Salsa

Garnish with fresh mint, if desired.

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Fresh Mint

Note: Salsa can be made ahead and refrigerated for up to one week.

Ingredients you will need

Salsa

Equipment

Bowl

Broiler Pan

Ingredients

Servings:

2teaspoons

Dijon mustard 1Tbsp

chopped fresh basil 2Tbsps

chopped fresh mint 1teaspoon

coarsely ground pepper 1Tbsp

finely chopped seeded jalapeño pepper 1Tbsp

lemon juice 59milliliters

finely chopped red onion 680grams

salmon fillets (about 1 1/2 inches thick)946milliliters

chopped tomato

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Antica Chardonnay (Mountain Select) with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.