Departments: The Hungry Heart: Fish On!
This recipe is brought to you by the American Heart Association's Patient Education program. Recipe copyright © 2008 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at heart.org/recipes.
Serves 4; 3 ounces salmon and 1/4 cup salsa per serving
The fresh tomato-basil salsa will have you “hooked” on this delicious salmon dish. Rich in omega-3 fats, salmon is good for your heart as well as your taste buds.
4 salmon fillets (about 4 ounces each), rinsed and patted dry
3 tablespoons light mayonnaise
2 tablespoons chopped fresh basil
½ teaspoon garlic powder
½ teaspoon paprika
6 ounces grape tomatoes
¼ cup fresh basil
1 to 1¼ ounces sweet onion
1 tablespoon red wine vinegar
Preheat the oven to 375°F.
Lightly spray a shallow baking pan with cooking spray. Place the fish in the pan. In a small bowl, stir together the remaining salmon ingredients. Lightly spread on each fillet.
Bake for 15 to 20 minutes, or until the fish flakes easily when tested with a fork. Meanwhile, chop the tomatoes, basil and onion. Put in a small bowl. Add the vinegar, stirring gently to combine. Spoon over or beside the cooked fish.
Some produce areas indicate “sweet onions” and others specify certain types, such as Vidalia, OsoSweet, Maui, Walla Walla, or Texas 1015. As the term indicates, these onions are less pungent than most other onions.
Total Fat 8.5 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 2.0 g
Cholesterol 68 mg
Sodium 175 mg
Carbohydrates 5 g
Fiber 1 g
Sugars 2 g
Protein 26 g
3 lean meat, 1 vegetable
© 2012 American Heart Association, Inc.