Salmon with Salsa and Chipotle Mayonnaise
Servings
4Serving size
4 ounces fish with salsa and sauceThis recipe can be multiplied or divided by 2. This recipe – both the fish and the mayo – makes good leftovers as sandwiches.
Serve with Brown and Wild Rice or Brown Rice or Cilantro Rice or Jasmine Rice or Low Sodium Plain Mashed Potatoes or Plain Mashed Potatoes or Wild Rice and Mushrooms
Ingredients
| 1 tomato Tomatoes (about 6-8 ounces) (coarsely chopped) |
| 1 small White onions (minced) |
| 1 lime yields Lime juice, raw |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 1 tsp. Chili powder |
| 1/2 cup Coriander (cilantro) leaves, raw (coarsely chopped) |
| 2 Tbsp. Olive oil |
| 1/2 cup Fat free mayonnaise |
| 1 small Chipotle peppers In adobo sauce |
| 1/4 cup 2% milk |
| 16 Ounces Fresh atlantic salmon (4 4-ounce filets) |
| 1 spray Spray olive oil |
Instructions
Place the mayonnaise, milk and chipotle in a mini-chopper or blender. Process until smooth. Refrigerate. (This can be done up to two days in advance.)
Spray a large non-stick skillet with olive oil. Place the pan over medium-high to high heat. Add the salmon filets skin side down. Cook for about 6 - 8 minutes and then turn and cook for another 6 - 8 minutes.
When ready to serve, divide the salsa evenly between the plates. Top with the cooked salmon and then the chipotle mayonnaise. Serve.
Serve this recipe with one of these starch side dishes.
Brown and Wild Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown and the wild rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Cilantro Rice
In a medium sauce pain, heat the water, black pepper and salt. When the liquid boils, stir in the rice. Reduce heat to medium-low and simmer, covered, for about 25 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
Jasmine Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Wild Rice and Mushrooms
Place the water in a small saucepan over high heat. When the water boils, add the wild rice and salt. Stir, then reduce the heat until the water is simmering. Partially cover the pan and simmer the rice for 45 minutes. After the rice has been cooking for 30 minutes,…
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
This is a super simple and very versatile recipe. The salsa and mayonnaise can easily be made in advance and each takes about 10 minutes at the most. The chipotle should be about the size of a small acorn but if you like your food spicier, certainly you can use more.
This is also great served chilled. Cook the salmon in advance and chill with the skin side up. Serve with the chilled salsa and mayonnaise.