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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in mayonnaise. Best Foods and Hellman's mayonnaises are gluten-free.

 

"When those waiters ask me if I want some fresh ground pepper, I ask if they have any aged pepper."
-Andy Rooney, Grump

The refrigerator light goes on...

This is a super simple and very versatile recipe. The salsa and mayonnaise can easily be made in advance and each takes about 10 minutes at the most. The chipotle should be about the size of a small acorn but if you like your food spicier, certainly you can use more.

This is also great served chilled. Cook the salmon in advance and chill with the skin side up. Serve with the chilled salsa and mayonnaise.

Chili Powder

Chili powder is not simply dried chilies but usually has other spices blended in. These can include oregano, garlic, coriander, cumin, onion powder allspice and cloves.


 

Salmon with Salsa and Chipotle Mayonnaise



Servings = 4 | Serving size =4 ounces fish with salsa and sauce

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5.

This recipe can be divisible by 2.

This recipe - both the fish and the mayo - makes good leftovers as sandwiches.

1 large tomato (about 8 ounces) (coarsely chopped)
1 small onion (minced)
1 lime (juiced)
1/2 tsp salt
fresh ground black pepper (to taste)
1/2 tsp cumin
1 tsp chili powder
1/2 cup cilantro leaves (coarsely chopped)
2 Tbsp olive oil
1/2 cup fat-free mayonnaise
1 small chipotle in adobo
1/4 cup 2% milk
4 4 ounce salmon filets
spray olive oil

Combine the tomato, onion, lime juice, salt, pepper, cumin, chili powder, cilantro and olive oil in a glass or stainless steel bowl. Refrigerate. (This can be done up to two days in advance.)

Place the mayonnaise, milk and chipotle in a mini-chopper or blender. Process until smooth. Refrigerate. (This can be done up to two days in advance.)

Spray a large non-stick skillet with olive oil. Place the pan over medium-high to high heat. Add the salmon filets skin side down. Cook for about 6 8 minutes and then turn and cook for another 6 8 minutes.

When ready to serve, divide the salsa evenly between the plates. Top with the cooked salmon and then the chipotle mayonnaise. Serve.

Nutrition Facts

Serving size = 4 ounces fish with salsa and sauce

Servings = 4

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Amount Per Serving

Calories 291 Calories from Fat 156
  % Daily Value
Total Fat 17g 27%
    Saturated Fat 3g 15%
    Monounsaturated Fat 10g  
    Trans Fat 0g  
Cholesterol 73mg 24%
Sodium 490mg 20%
Total Carbohydrates 8g 3%
    Dietary Fiber 1g 6%
    Sugars 4g  
Protein 26g  
Vitamin A 21% Vitamin C 24%
Calcium 4% Iron 6%
Vitamin K 20 mcg Potassium 666 mg
Magnesium 41 mg