Ingredients

  • 2 large fresh ripe tomatoes, or 3 or 4 ripe plum tomatoes, cored
  • ½ large white onion, peeled and minced
  • ¼ habanero or jalapeño chili, stemmed, seeded and minced, or to taste
  • ½ cup roughly chopped cilantro or flat-leaf parsley leaves
  • Juice of 3 or 4 limes, to taste
  • Salt and freshly ground pepper
  • 1 salmon fillet, about 1 1/2 pounds, preferably with skin on
  • 2 tablespoons neutral oil, like corn or canola
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      456 calories; 30 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 8 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 36 grams protein; 93 milligrams cholesterol; 109 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Start a charcoal or gas grill; fire should be moderately hot and grill rack about 4 inches from heat source. Or, heat oven to 500 degrees.
  2. Chop tomatoes and combine them in a bowl with onion, chili, cilantro, lime juice and some salt. Set aside.
  3. Sprinkle fish with salt and pepper. If grilling, rub fish with a little oil as well; put it on grill, skin side down, and let it sit for 4 to 5 minutes, then turn once (don’t worry if part of skin sticks to grill). Cook for about 3 minutes more, until medium-rare.
  4. If roasting, heat a large nonstick skillet over high heat for a minute. Add oil and, a few seconds later, salmon, skin side up. Sear for a minute, then transfer to oven and roast until medium-rare, about 10 minutes. Allow to rest for a minute or so, then remove skin. Turn over and serve, passing salsa at the table.

Dining and Cooking