It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Salmon with Tomato Salsa
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- #10313
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
4 salmon filets (4 ounce size)
1 teaspoon mild olive oil
1/4 cup extra virgin olive oil
salt and pepper, to taste
1/2 cup finely chopped black olives, pitted
1 finely chopped Roma tomato, cut in half, seeds removed
1/4 cup finely chopped flat parsley leaves
1 clove garlic, minced
3 tablespoons fresh lemon juice
directions
Preheat grill for 5 minutes.
Brush salmon on both side with the mild olive oil. Sprinkle with salt and pepper.
Grill 6-10 minutes, until salmon flakes easily. (Cooking time will vary depending on thickness of fillets and desired doneness.)
While the fillets are cooking, mix the olives, tomato and parsley, garlic, lemon juice and the extra virgin olive oil. Taste, adjust seasonings.
Serve salmon hot or cold, topped with a spoonful of the salsa.
added by
chefa
nutrition data
292 calories, 20 grams fat, 4 grams carbohydrates, 23 grams protein per serving. This recipe is low in carbs.
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reviews & comments
May 28, 2012
Excellent recipe, easy to make, yummy to eat!