Salmon with Tomato-Corn Salsa
Salmon fillets drizzled with honey caramelize slightly when pan-seared; the corn-tomato salsa, with the sweet sting of red onions and jalapeño, adds color and bite.
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
- Combine tomatoes, red onion, cilantro, vinegar, lime juice, jalapeño and half the salt in a bowl; set aside.
- Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add corn; cook 2 minutes, stirring occasionally. Add sautéed corn to tomato mixture; stir well and set aside.
- Sprinkle salmon with pepper and remaining salt; drizzle with honey. Recoat skillet with cooking spray; place over medium-high heat until hot. Add salmon; cook 5 minutes on each side or until fish flakes easily when tested with a fork.
- Serve salmon with corn-tomato salsa; garnish with lime wedges and cilantro sprigs, if desired.
Makes 4 servings.