Santa Fe Salmon Recipe
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Contributor: |
Contributor: Jan Mattix
Added: Thursday, July 16, 2009
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Category: |
Category: |
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Ingredients: |
Ingredients: 1½ lb. salmon fillets, skin removed.
¼ tsp. salt or more
pinch of pepper or more
4 medium sized tomatoes
2 limes
¼ c. cilantro, chopped
½ c. light mayonnaise
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Directions: |
Directions:Blanch tomatoes to remove skin, seed and dice (concassé). In a medium bowl, mix concassé, 1 to 2 T lime juice (according to taste) and the cilantro, mix well then blend in the mayonnaise. Set aside.
Cut salmon into 4 servings; season both sides with salt and pepper.
Preheat a sauté pan on medium-high heat for 2-3 minutes.
Coat both sides of salmon, using tongs, with tomato mixture and place in sauté pan. Add remaining tomato mixture to pan. Cover and cook for 35 minutes on each side or until fish is opaque and separates easily with a fork. Cooking time will vary depending on thickness of fillets.
This entrée is especially good with the side dish "Fresh Spinach Wild Rice", also in this cookbook. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: Jan and I have been friends for about 35 years. Her husband, Dick, is my best male friend. The two of them introduced me to my best friend and wife, Tana. Jan is a terrific cook and hostess. She has shared many of her recipes with me, so you will find other ones in this book.
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