Broiled Salmon with a Chipotle Tomato and Cilantro Salsa

With the high omega-3 fatty acid content in the salmon and the polyphenols found in extra virgin olive oil many may call this a dish full of healthy. We simply call it ‘delicious’. The chipotle olive oil combines very well with the citrus in the salsa but not to worry, this dish is definitely kid-friendly. Many recipes call for dredging the fish with flour and sautéing but we found for this recipe a coat of olive oil and 10 minutes under the broiler was just fine.

INGREDIENTS

FOR THE SALSA

• 2 tablespoons Olive This! Chipotle Infused Olive Oil
• ½ teaspoon ground cumin
• 4 ripe tomatoes, seeded and diced (all liquids removed)
• ½ red onion, finely chopped
• ½ cup fresh cilantro, chopped (one small bunch)
• ¼ cup fresh lime juice (approximately 2 limes)
• ½ teaspoon salt

FOR THE FISH

• 2-3 tablespoons Olive This! Chipotle Infused Olive Oil
• 4 (6-ounce) wild salmon fillets
• salt and freshly ground black pepper to taste

DIRECTIONS

Adjust oven rack to top position about 3-4 inches from heat source. Preheat the broiler.

Prepare salsa. Seed and dice tomatoes. Chop red onion and cilantro.

Combine all salsa ingredients into a large bowl and toss together; set aside. Salsa can be made up to 4 hours ahead and kept in refrigerator tightly covered. Take salsa out to warm to room temperature before preparing the fish.

Generously coat a large rimmed baking sheet with 1-2 tablespoons of chipotle infused olive oil to cover evenly. Rub fillets evenly with the remaining chipotle infused olive oil. Sprinkle each side of salmon with salt and black pepper and place on baking sheet.

Broil salmon on top rack until lightly brown in spots and opaque when gently flaked with a fork, about 9-12 minutes depending on thickness. Remove fish from oven and let rest for 2-3 minutes as you prepare to plate.

Gently plate each salmon fillet and top with salsa. Garnish with extra cilantro. Serve immediately.

Enjoy!

SERVES 4

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