Roast Salmon with Salsa for Two
Ingredients
1 medium plum tomato,
roughly chopped ½ small onion,
roughly chopped
1 clove garlic,
peeled and quartered
Great Value Minced Garlic, 32 ozIn Stores
1 small jalapeño pepper,
seeded and roughly chopped 1 teaspoon cider vinegar
½ teaspoon chili powder
¼ teaspoon ground cumin ¼ teaspoon salt
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2 or 3 dashes hot sauce
8 ounces center-cut salmon fillet,
skinned
Preparation
Active
10 m
Ready In
25 m
Preheat oven to 400°F. Place tomato, onion, garlic, jalapeno, vinegar, chili powder, cumin, salt and hot sauce to taste in a food processor; process until finely chopped and uniform. Place salmon in a medium roasting pan; spoon the salsa on top. Roast until the salmon is just cooked through, 12 to 15 minutes.
Make Ahead Tip: The salsa (Step 2) will keep, covered, in the refrigerator for up to 1 day.
Tip: To skin a salmon fillet: Place a fish fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
