dish
Broiled Salmon with Sizzle of Corn and Tomatoes

6
Serves
247
Calories
16
Nutrients
17
Vitamins

Ingredients

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
1 tablespoon canola oil

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 jalapeƱo 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

Nutrition Information

Number of Servings: 6
Calories
247
Protein
24 g
Total Carbohydrate
10 g
Dietary Fiber
2 g
Soluble Fiber
0 g
Insoluble Fiber
1 g
Sugar
4 g
Total Fat
12 g
Saturated Fat
2 g
Monounsaturated Fat
6 g
Polyunsaturated Fat
4 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
62 mg
Omega-3 Fatty Acid
2 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
39 %
Percent Calories from Carbohydrate
17 %
Percent Calories from Fat
45 %
Vitamin A
352 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
10 mg
Vitamin B6
1 mg
Vitamin B12
4 mcg
Biotin
6 mcg
Vitamin C
10 mg
Vitamin D
273 IU
Folate
51 mcg
Vitamin E
3 IU
Vitamin K
2 mcg
Pantothenic Acid
2 mg
Calcium
21 mg
Iron
1 mg
Phosphorus
270 mg
Potassium
741 mg
Sodium
670 mg
Zinc
1 mg