Salmon With Corn-and-Tomato Salsa
The recipe Salmon With Corn-and-Tomato Salsa could satisfy your Mexican craving in about 45 minutes. This recipe serves 4. This main course has 314 calories, 35g of protein, and 11g of fat per serving. If you have onion, plum tomatoes, honey, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.
Instructions
Combine first 7 ingredients in a bowl; set aside.
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot.
Add corn; cook 2 minutes, stirring occasionally.
Add corn to tomato mixture; stir well.
Sprinkle salmon with 1/4 teaspoon salt and pepper; drizzle with honey. Recoat skillet with cooking spray; place over medium-high heat until hot.
Add salmon; cook 5 minutes on each side or until fish flakes easily when tested with a fork.
Serve salmon with salsa; garnish with lime wedges and cilantro sprigs, if desired.
Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc
Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. 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. One wine you could try is Santan Ema Reserve Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 14 dollars.
![Santa Ema Reserve Chardonnay]()
Santa Ema Reserve Chardonnay
Santa Ema Chardonnay Reserva is a bright golden yellow colored wine that comes from the Leyda Valley. A bouquet of ripe tropical fruits emerges, such as bananas and passion fruit along with touches of honey and vanilla. In the mouth, it is a wine of good balance and pleasant acidity.Ideal to go with oily fish and sauces, seafood and grilled crab. Also ideal for white meat and mature cheeses.