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Flaxseed Salmon with Cucumber-Tomato Salsa

Flaxseed Salmon with Cucumber-Tomato Salsa
Servings:
4
Total Time:
30 minutes

Ingredients

2 cups water
1 lemon, for juice
1 lime, for juice
2 medium tomatoes, cored and finely diced
1 seedless cucumber, finely diced
1/2 bunch fresh cilantro, chopped
1 cup basmati rice
1 tablespoon unsalted butter
1/2 teaspoon salt-free lemon-pepper seasoning, divided
1/2 cup presliced green onions
1/4 teaspoon hot pepper sauce
1/2 teaspoon kosher salt, divided
1/4 teaspoon pepper
1/4 cup flaxseeds
1/4 cup panko bread crumbs
1 lb sockeye (or coho) salmon fillets, skin removed
1 tablespoon olive oil

Prep

  • Bring water to boil for rice.
  • Squeeze lemon (3 tablespoons) and lime (2 tablespoons) for juice.
  • Dice tomatoes (remove core) and cucumber (1 cup). Chop cilantro (1/2 cup).

Steps

  1. Stir rice, butter, and 1/4 teaspoon seasoning into boiling water. Cover and reduce heat to low; cook 18–20 minutes or until rice is tender.
  2. Meanwhile, combine tomatoes, cucumbers, cilantro, lime juice, green onions, pepper sauce, 1/4 teaspoon salt, and pepper until blended; set salsa aside. Combine flaxseeds and bread crumbs.
  3. Preheat large, nonstick sauté pan on medium 2–3 minutes. Season salmon with remaining 1/4 teaspoon each salt and seasoning, then drizzle with lemon juice. Rub top of salmon with flaxseed mixture, pressing with finger tips to coat evenly (wash hands).
  4. Pour oil in pan, then add salmon; cook 3–4 minutes on each side and until 145°F (or opaque and separates easily). Top with salsa and serve with rice.

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Nutritional Information

CALORIES (per 1/4 recipe) 410kcal; FAT 14.00g; SAT FAT 3.50g; TRANS FAT 0.00g; CHOL 65mg; SODIUM 250mg; CARB 44g; FIBER 3.00g; SUGARS 4g; PROTEIN 30g; CALC 2%; VIT A 25%; VIT C 60%; IRON 10%

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