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Crispy skin salmon & cucumber salsa
2
- Cucumber, 2 medium, finely chopped
- Lime, 1 lime(s), zest finely grated, juiced
- Green onion, ½ cup(s), chopped
- Green bell pepper, raw, 1 medium, finely chopped
- Black pepper, 2 dash(es)
- Atlantic salmon, farmed, 6 oz(s), skin on, cut into 4 pieces
- Extra virgin olive oil, garlic infused for added flavor, ½ tsp(s)
- Fresh mint, ½ cup(s)
- Avocado, ½ medium avocado(s), sliced
Method
Preheat the broiler to high.
Mix cucumber, lime zest and juice, green onion, and bell pepper in a medium bowl. Season with black pepper and set aside.
Use kitchen paper towels to pat skin of salmon dry. Coat salmon with oil and season flesh side with black pepper.
Place salmon, skin side facing up, onto a non-stick baking sheet.
Broil for 6 to 8 minutes or until skin is crisp and flesh just cooked. Remove from broiler. Rest on sheet for 5 minutes.
Add mint to cucumber salsa. Mix well to combine. Divide cucumber salsa and avocado among serving plates. Transfer salmon to each plate and serve.
Nutrition facts per serving
Makes 2 servings
Food Groups
|
V
|
2.1 |
|
F
|
0.2 |
|
C
|
0 |
|
PD
|
1.6 |
|
Ft
|
2 |
|
S
|
0 |
Nutrition Facts
| Calories | 331 |
| Total Fat | 20.4 g |
| - Saturated Fat | 4 g |
| Cholesterol | 46.8 mg |
| Sodium | 66 mg |
| Total Carbohydrate | 20.3 g |
| - Dietary Fiber | 7.4 g |
| - Total Sugars | 6.3 g |
| -- Added Sugars | 0 g |
| Protein | 21.1 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy-to-prepare recipes will show you how good food can be simple, tasty, and healthy!