Recipe Summary

Prep time: 15 mins
Cook time: 15 mins
Yield: 6 servings

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Rated by 3 visitors

This recipe is...

rich in veggies
rich in veggies
lower in carbs
lower in carbs

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Broiled Salmon with Sizzle of Corn and Tomatoes
This recipe serves:   

For the Sizzle of Corn and Tomatoes:
1 tablespoon olive oil
1 teaspoon finely chopped shallots
1/2 cup fresh, chopped tomatoes or canned, drained
1 1/2 cups fresh corn kernels, removed from the cob
1 teaspoon seeded, finely chopped jalapeño peppers
pinch of cumin
1/2 teaspoon sugar
2 tablespoons balsamic vinegar

For the Broiled Salmon:
1 tablespoon canola oil
6 salmon fillets, 4 ounces each
salt to taste
freshly ground black pepper

Cooking Instructions
For the Sizzle of Corn and Tomatoes:

1. Heat the oil in a skillet over medium heat. Cook the shallots for 2 to 3 minutes, until soft but not dark in color.

2. Add the tomatoes, corn and jalapeņo pepper, and cook for 1 minute. Add the cumin and sugar, and cook 1 more minute.

3. Add the vinegar and cook until the liquid reduces slightly.

4. Add salt and pepper to taste.

For the Broiled Salmon:

1. Preheat the broiler.

2. Brush the fillets with oil and season generously with salt and pepper.

3. Broil the fillets for 3 to 4 minutes on each side, turning only once. Thin fillets take less time, thicker fillets take more.

4. Divide the Sizzle of Corn and Tomatoes among 6 warm plates. Put the fillets on top of the corn. Serve immediately.

Serving Size: 1 fillet plus 1/4 cup of sizzle

Nutritional Information
Number of Servings: 6
Per Serving
Calories 247 Carbohydrate 10 g
Fat 12 g Fiber 2 g
Protein 24 g Saturated Fat 2 g
Sodium 670 mg    


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