This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in mayonnaise. Best Foods and Hellman's mayonnaises are gluten-free.
"When those waiters ask me if I want some fresh ground pepper, I ask if they have any aged pepper."
-Andy Rooney, Grump
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.
Chili powder is not simply dried chilies but usually has other spices blended in. These can include oregano, garlic, coriander, cumin, onion powder allspice and cloves.
Servings = 4 | Serving size =4 ounces fish with salsa and sauce
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
This recipe can be divisible by 2.
This recipe - both the fish and the mayo - makes good leftovers as sandwiches.
|1 large||tomato (about 8 ounces) (coarsely chopped)|
|1 small||onion (minced)|
|fresh ground black pepper (to taste)|
|1 tsp||chili powder|
|1/2 cup||cilantro leaves (coarsely chopped)|
|2 Tbsp||olive oil|
|1/2 cup||fat-free mayonnaise|
|1 small||chipotle in adobo|
|1/4 cup||2% milk|
|4 4 ounce||salmon filets|
|spray olive oil|
Combine the tomato, onion, lime juice, salt, pepper, cumin, chili powder, cilantro and olive oil in a glass or stainless steel bowl. Refrigerate. (This can be done up to two days in advance.)
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.
Serving size = 4 ounces fish with salsa and sauce
Servings = 4
Amount Per Serving
|Calories 291||Calories from Fat 156|
|% Daily Value|
|Total Fat 17g||27%|
|Saturated Fat 3g||15%|
|Monounsaturated Fat 10g|
|Trans Fat 0g|
|Total Carbohydrates 8g||3%|
|Dietary Fiber 1g||6%|
|Vitamin A 21%||Vitamin C 24%|
|Calcium 4%||Iron 6%|
|Vitamin K 20 mcg||Potassium 666 mg|
|Magnesium 41 mg|