Salmon fillets drizzled with honey caramelizeslightly when pan-seared; the corn-tomato salsa, with the sweetsting of red onions and jalapeño, adds color and bite.
Recipe: Salmon with Tomato-CornSalsa
3 plum tomatoes, cored and diced
1/4 cup minced peeled red onion
2 tablespoons chopped fresh cilantro
2 tablespoons white wine vinegar
2 tablespoons fresh lime juice
1 jalapeño chile, seeded and minced
1/2 teaspoon salt – divided use
1 cup frozen corn
4 (6-ounce) salmon fillets
1/4 teaspoon ground black pepper
2 tablespoons honey
Makes 4 servings.
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