Roast Salmon with Salsa

Preparation

1. Preheat oven to 400 degrees F.
2. Place tomatoes, onion, garlic, jalapeno, vinegar, chili powder, cumin, salt and hot sauce to taste in a food processor; process until finely diced and uniform.
3. Place salmon in a large roasting pan; spoon the salsa on top. Roast until the salmon is flaky on the outside but still pink inside, about 15 minutes.

Tips

• 1. Very cold meat won’t roast evenly. Place it on the counter while preheating the oven.
• 2. Durable cotton kitchen string is sold at kitchenware stores, most gourmet markets and large supermarkets. Do not use sewing thread or yarn, which may contain inedible dyes or unsavory chemicals.
• 3. A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier.
• 4. Give it a rest. A roast’s internal temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat’s fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner.

To Make Ahead: Refrigerate the salsa for up to 1 day.

Per serving: 226 calories; 13 g fat (3 g saturated fat, 5 g mono unsaturated fat); 65 mg cholesterol; 2 g carbohydrates; 23 g protein; 1 g fiber; 260 mg sodium; 480 mg potassium

Nutrition Bonus: Omega-3 (78% daily value).

Exchanges: 1/2 vegetable, 3.5 lean meat

Contributed by: EatingWell.com

A simple fresh salsa, chopped to a pleasing texture in the food processor, is all you need to complement succulent roast salmon. This salsa is endlessly versatile, so try it with other fish, chicken breasts or on top of scrambled eggs.