1/2 English Cucumber, peeled, quartered & thinly sliced
1 cup Cherry tomatoes, quartered
1/2 Yellow Bell Pepper, cut in 1 inch strips
2 TBLS., finely chopped red onion
1 tsp. parsley
1 tsp fresh Lime juice
1.5 tsp Extra Virgin Olive Oil,
1 tsp Pure Clover Honey
1/2 tsp Crushed Red Pepper
1 tsp salt
20 oz. Salmon Fillet
1/4 tsp Ground Black Pepper
Fresh Lime wedges for garnish
Instructions
Gently toss together cucumber, tomatoes, bell pepper and red onion in medium bowl.
In small bowl whisk together lime juice, 1 tsp of oil, honey, red pepper flakes, parsley and 1/2 tsp of salt. Pour dressing over cucumber salsa, toss and set aside.
Heat remaining oil in large nonstick frying pan over medium high heat. Cook fish 8 to 10 minutes, turning once.
Transfer to dinner plates.
Top each fillets with the salsa, then garnish with lime wedges
Serving
Suggestions
Serve hot with steamed broccoli florets
Originally Submitted
3/4/2012
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