Chilled Salmon With Summer Tomato Salsa


Succulent salmon fillets are topped with a tantalizing salsa featuring avocado, tomato, and corn.

4 servings


  • 4 (4 ounce) fillets salmon, skin removed

  • 1 cup chopped fresh tomato

  • ½ Hass avocado, chopped

  • 1 garlic clove, crushed

  • 1 tablespoon balsamic vinegar

  • 1 teaspoon olive oil

  • ½ cup cooked corn kernels

  • ¼ cup minced red onion

  • ¼ cup chopped fresh cilantro

  • Salt and pepper, to taste

  • 1 lime, cut in wedges


  1. Place salmon in a shallow microwave bowl. Add 2 cups water. Cover and microwave on high 7-9 minutes or until salmon is cooked as desired. Remove from water; refrigerate until cool.

  2. In a small bowl, combine remaining ingredients (except lime). Refrigerate 30 minutes.

  3. Serve salmon surrounded by the salsa and lime wedges.


Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Nutrition Facts (per serving)

274 Calories
16g Fat
13g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 274
% Daily Value *
Total Fat 16g 21%
Saturated Fat 3g 15%
Cholesterol 55mg 18%
Sodium 60mg 3%
Total Carbohydrate 13g 5%
Dietary Fiber 4g 13%
Total Sugars 3g
Protein 21g
Vitamin C 19mg 97%
Calcium 34mg 3%
Iron 1mg 5%
Potassium 660mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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