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Salmon with Vegetable Salsa

 Salmon with Vegetable Salsa
This salsa recipe is great not only with salmon, but also grilled chicken breasts and barbecued shrimp kabobs. The only fresh ingredient not available in my son's garden was the avocado! Make a double batch of the salsa to serve with crisp tortilla chips. —Priscilla Gilbert, Indian Harbour Beach, Florida
4 ServingsPrep/Total Time: 30 min.


  • 1-1/2 cups grape tomatoes, halved
  • 1-1/2 cups chopped peeled cucumber
  • 1 medium ripe avocado, peeled and cubed
  • 1 small red onion, chopped
  • 2 tablespoons minced fresh cilantro
  • 1 jalapeno pepper, seeded and minced
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • FISH:
  • 4 salmon fillets (6 ounces each)
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon butter


  • In a large bowl, combine the tomatoes, cucumber, avocado, onion,
  • cilantro, jalapeno, lime juice and salt; set aside.
  • Drizzle salmon with lime juice. Sprinkle with salt and cayenne
  • pepper. In a large skillet, cook fillets in butter for 3-4 minutes
  • on each side or until fish flakes easily with a fork. Serve with
  • salsa. Yield: 4 servings.
Nutritional Facts: 1 fillet with 1 cup salsa equals 438 calories,

2 of 2

Salmon with Vegetable Salsa (continued)

Nutritional Facts: 28 g fat (6 g saturated fat), 108 mg cholesterol, 721 mg sodium, 11 g carbohydrate, 4 g fiber, 36 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.