Monday, March 15, 2010

Seared Salmon with Cilantro-Cucumber Salsa

Seared Salmon with Cilantro-Cucumber Salsa
Servings: 4
Weight Watchers Points:  6 per serving

1/2 cucumber, peeled and diced
1 c. cherry tomatoes, quartered
1/2 yellow or orange bell pepper, seeded and diced
2 Tbsp. red onion, chopped
1 Tbsp. fresh cilantro, chopped
1 Tbsp. fresh lime juice
1 1/2 tsp. canola oil
1 tsp. honey
1/2 tsp. red pepper flakes
1 tsp. salt
4 salmon fillets
1/2 tsp. black pepper
Lime wedges for garnish

In a bowl, combine the cucumber, tomatoes, bell pepper, onion and cilantro. Toss gently to mix. In a small bowl, whisk together the lime juice, 1 teaspoon of canola oil, the honey, red pepper flakes and 1/2 tsp of salt. Pour the lime juice mixture over the cucumber mixture and toss gently to coat evenly. Set aside.

Sprinkle the salmon with the remaining salt and pepper. Heat the remaining 1/2 teaspoon oil over medium-high heat in a large, nonstick pan. Add the fish and cook, turning once, until opaque throughout, about 4 minutes per side.

Transfer the salmon fillets to plates and top each with salsa. Garnish with more cilantro and lime.

NOTES: Mmm. And EASY! A friend who tried this before I did (hi, Courtney!) said that the salsa really made this special, and she was right. We loved everything about this one - the color, the texture, the flavor - it all goes together well to create a dish that just shouts, "Hello, summer!"

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