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
- 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.
- 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.