1 small jalapeño pepper, seeded and roughly chopped
1 teaspoon cider vinegar
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
2 or 3 dashes hot sauce
8oz center-cut salmon fillet, skinned (see Tip) and cut into 2 portions
Instructions
Preheat oven to 400°F.
Place tomato, onion, garlic, jalapeño, 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.
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.
Originally Submitted
10/3/2009
5 Out of 5 from
1 reviews
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