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Preptime: 15 min.Cooktime: 15 min.
Carbs: 10g
Fat: 12g
Fiber: 2g
Protein: 24g
Satfat: 2g
Sodium: 670mg
For the Sizzle of Corn and Tomatoes:
1 tablespoon olive oil
1 teaspoon finely chopped shallots
1/2 cup fresh, chopped tomatoes or canned, drained
1 1/2 cups fresh corn kernels, removed from the cob
1 teaspoon seeded, finely chopped jalapeño peppers
pinch of cumin
1/2 teaspoon sugar
2 tablespoons balsamic vinegar
For the Broiled Salmon:
1 tablespoon canola oil
6 salmon fillets, 4 ounces each
salt to taste
freshly ground black pepper
Directions:
For the Sizzle of Corn and Tomatoes:
1. Heat the oil in a skillet over medium heat. Cook the shallots for 2 to 3 minutes, until soft but not dark in color.
2. Add the tomatoes, corn and jalapeno pepper, and cook for 1 minute. Add the cumin and sugar, and cook 1 more minute.
3. Add the vinegar and cook until the liquid reduces slightly.
4. Add salt and pepper to taste.
For the Broiled Salmon:
1. Preheat the broiler.
2. Brush the fillets with oil and season generously with salt and pepper.
3. Broil the fillets for 3 to 4 minutes on each side, turning only once. Thin fillets take less time, thicker fillets take more.
4. Divide the Sizzle of Corn and Tomatoes among 6 warm plates. Put the fillets on top of the corn. Serve immediately.
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