Salmon Salsa Recipes

Steps:

• Start a charcoal or gas grill; fire should be moderately hot and grill rack about 4 inches from heat source. Or, heat oven to 500 degrees.
• Chop tomatoes and combine them in a bowl with onion, chili, cilantro, lime juice and some salt. Set aside.
• Sprinkle fish with salt and pepper. If grilling, rub fish with a little oil as well; put it on grill, skin side down, and let it sit for 4 to 5 minutes, then turn once (don't worry if part of skin sticks to grill). Cook for about 3 minutes more, until medium-rare.
• If roasting, heat a large nonstick skillet over high heat for a minute. Add oil and, a few seconds later, salmon, skin side up. Sear for a minute, then transfer to oven and roast until medium-rare, about 10 minutes. Allow to rest for a minute or so, then remove skin. Turn over and serve, passing salsa at the table.

Steps:

• In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes.
• Grill the salmon on an 11 inch (28 cm) griddle pan on high heat for two minutes on each side.
• In a separate bowl, lightly toss avocados, ¼ red onion, the juice from one lime, 1 tablespoon olive oil, and salt to taste.
• Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange salmon steaks in a shallow baking dish, and coat with the lemon juice. Season with rosemary, salt, and pepper. Top with lemon slices. Pour water into the dish.
• Bake for 30 to 40 minutes in the preheated oven, or until easily flaked with a fork.
• In a medium bowl, mix pineapple, onion, garlic, jalapeno, tomato, pineapple juice, red bell pepper, and yellow bell pepper. Cover, and refrigerate while fish is baking. Top fish with salsa to serve.

Steps:

• In a medium bowl, combine salsa ingredients, season with coarse salt and ground pepper.
• Heat broiler. Season salmon fillets with salt and pepper. Arrange salmon on a rimmed baking sheet, broil 4 inches from heat source until filets are opaque throughout, 8 to 10 minutes.
• To serve, place fillets on serving plates, and spoon salsa over fish. Garnish with cilantro sprigs, if desired.

Steps:

• Preheat the oven broiler. Line a broiler pan with foil.
• Broil salmon steaks on the prepared pan 12 minutes, or until easily flaked with a fork.
• Heat olive oil in a medium saucepan over medium heat, and saute onion until tender. Stir in garlic, tomatoes, and cilantro. Cook until heated through, 1 to 2 minutes, and remove from heat. Mix in the mangos. Serve over the salmon steaks.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Whisk together lime juice, olive oil, soy sauce, shallots, and sugar. Stir in the pineapple, tomatoes, and basil. Season with salt and pepper. Cover, and refrigerate. Remove from refrigerator 10 to 15 minutes before serving.
• Place salmon in a 9x13-inch pan. Pour chicken broth over the top, and sprinkle with lemon pepper.
• Bake in a preheated oven until fish flakes easily with a fork, about 30 to 40 minutes. Serve with salsa on the side.

Steps:

• Preheat the oven to 200C/fan 180C/gas 6. To make the salsa verde, put the herbs, mustard, capers, pine nuts, olives and the juice of the 1 ½ lemons in a food processor and pulse until roughly chopped.
• Put the salmon fillets on a lightly oiled baking sheet. Squeeze over the juice of the remaining half lemon and season with freshly ground black pepper. Cook in the oven for 10 - 12 minutes or until cooked through.
• If serving with the rice, cook the rice according to the packet instructions. Mix together the olives, pine nuts and red pepper. Once the rice is cooked, stir through the olive mix.
• Pile the salsa verde on top of the salmon fillets. Serve with the rice.