Salmon with Tomato Salsa, Quinoa & Crunchy Noodle Salad

I felt pretty impressive after I made this meal the other night. Like a gourmet chef. I saw Giada De Laurentiis make this on the Food Network and loved it. I'm always looking for ways to make salmon because my husband isn't a huge fan of fish. Luckily he likes salmon pretty well so when it's on sale, I stock up and freeze it for a rainy day. This recipe is adapted from Giada's recipe because I didn't have all the ingredients.

My Notes: When you get salmon at the grocery store, ask the fish monger to cut off the skin on the bottom. It helps take off a little bit of fat and removing the skin will make a nice caramelization on both sides of the fish. Never heard of agave nectar? Neither had I till recently when my sister-in-law introduced it to our family. It's an organic, all-natural sweetener - a great alternative to sugar & honey. You can pretty much find it anywhere now. If you can't, then use honey...either one is fine! I served this with quinoa (very healthy, look for it on the rice aisle) and Crunchy Noodle Salad (recipe coming soon!).

Salmon with Tomato Salsa, Quinoa & Crunchy Noodle Salad

For salsa:

• 2 tomatoes, seeded & chopped
• 2 scallions, chopped
• 1 jalapeno pepper, seeded & minced
• 1 lemon - use zest & juice

Combine all ingredients in small bowl, mix together and set aside.

Salmon:

• Small amount of canola or vegetable oil for grill or saute pan
• 2-4 center cut salmon fillets, skinned
• Approx. 2 tablespoons agave nectar
• Salt & pepper

Preheat grill or saute pan over medium-medium high heat. Drizzle some oil in the pan. Brush both sides of salmon with agave nectar & season with salt & pepper. Grill/saute till the fish is cooked through and remove to a plate. Spoon salsa over the fish.