Citrus Pepper Broiled Salmon with Fresh Tomato Salsa

This recipe comes from VitalChoice, the salmon and other ingredients are available from them online.






The light, refreshing combination of citrus with crispy cucumber and red onion is set alight with a touch of jalapeño chili pepper.

This recipe follows the example of many equatorial cuisines, which combine fish or poultry with fruits and spicy seasonings.

It's a tasty way to get the goodness of foods rich in colorful, flavorful, powerfully healthful antioxidant pigments.

This recipe is for two … to serve more, just multiply the ingredients as needed. Adapted from one by “Katie” on her goodthingscatered blog … and it is a tangy treat!


Citrus Pepper Broiled Salmon with Fresh Tomato Salsa
Serves 2

2 tomatoes, chopped into 1/4"-inch cubes
2 Tbsp finely chopped cucumber
2 Tbsp finely chopped red onions
2 tsp finely chopped jalapeño (or serrano or ancho) chilis
2 Tbsp organic extra virgin olive oil
2 (6 oz. each) wild Alaskan salmon fillet portions
1/2 cup dry white wine
1/4 tsp orange zest, stripped and minced
1/4 tsp lemon, stripped and minced
1/4 tsp parsley, finely chopped
1 small garlic clove, minced (or 3/4 tsp organic gralic granules)
Sea salt and organic coarse ground pepper

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Mix tomato, cucumber, red onion, and jalapeño in a small bowl and set aside.
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Heat heavy sauté pan over medium high heat and set broiler to low.
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Add olive oil to pan and swirl to coat.
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Add salmon to hot pan (skin down as appropriate) and cook until browned, about 3 minutes.
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Season top of salmon with zests, parsley, garlic, salt, and pepper.
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Flip fish in pan and cook until browned, about 3 minutes.
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Remove skin from bottom of steak and discard.
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Add white wine to pan and swirl to coat.
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Put pan under broiler and cook until heated through and fork tender.
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Flip salmon in pan and swirl to pick up browned bits in pan halfway through.
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Remove pan from oven, flip and swirl on bottom of pan to pick up juices and transfer to plate.
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Top fish with fresh tomato mixture and serve.