"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Santa Fe Salmon Recipe

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This recipe for Santa Fe Salmon, by , is from Stanz Favorite Recipes: in other words; Some of Mine, Some of Yours and Some of Theirs! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Mattix
Added: Thursday, July 16, 2009

Category:
Category:

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

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.

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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