15-Minute Salmon with Tomato Salsa
1 1/2 pounds salmon fillets cut into 4 pieces, skin and bones removed
1 tablespoon lemon juice
Salt and pepper to taste
1 large fresh ripe tomato, seeds and excess pulp removed and diced in small pieces, about 1/4 inch
3 tablespoons finely minced onion
3 medium cloves garlic, pressed
1-2 tablespoons minced jalapeno pepper (or to taste)
1 tablespoon coarsely chopped pumpkin seeds
1/4 cup chopped fresh cilantro
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
Salt and black pepper to taste
To quick-broil, preheat broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat sources.
Rub salmon with 1 tablespoon fresh lemon juice and a little salt and pepper. (You can quick-broil with the skin on; it just takes a minute or two longer. The skin will peel right off after cooking.)
Using a hot pad, pull away from heat and place salmon on hot pan, skin side down. Return to broiler. Keep in mind that it is cooking rapidly on both sides so it will be done very quickly, usually in 7 minutes depending on thickness (10 minutes for every inch of thickness). Test with a fork for doneness. It will flake easily when it is cooked. Salmon is best when it is still pink inside.
Combine all salsa ingredients. Spoon over salmon. Garnish with mint and a sprinkle of extra virgin olive oil.
Note: The ingredients of the salsa blend together better if you chop them fine. Also, it is best to add just a little jalapeno at a time, so you can get it to your personal preference of chili heat, without making it too hot.