Tomato and Salmon Salad

A yummy tomato mixture is served wth the fish in this easy salad. A squeeze of lemon and sprinkle of cilantro is added before serving.

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  • Makes: 8 servings
  • Makes: 8 side-dish servings
  • Prep: 25 mins
  • Chill: 2 hrs
  • Cook: 3 mins to 4 mins

Tomato and Salmon Salad

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Directions

  1. Thaw fish, if frozen; rinse and pat dry with paper towels. Halve each fillet horizontally. In a 2-quart square baking dish place half of the fish, leaving no space between the pieces. Sprinkle with 1/4 teaspoon of the salt. Thinly slice 1 of the lemons. Lay the lemon slices and 1 cup cilantro leaves on the fish in baking dish. Top with remaining fish. Sprinkle with 1/4 teaspoon of the salt. Add 2 tablespoons water to the bottom of the dish. Cover dish with waxed paper.
  2. Microcook on 100 percent power (high) for 3-1/2 to 4-1/2 minutes or until fish flakes easily when tested with a fork, turning dish halfway through cooking if necessary. Cool slightly. Transfer fish to a serving platter. Cover with plastic wrap and chill 2 to 4 hours.
  3. In a medium bowl combine tomatoes, onions, and remaining 1/2 teaspoon salt. Toss gently to combine. Cover and chill while fish chills.
  4. To serve, spoon tomato mixture next to fish. Cut remaining lemon in half; squeeze over fish and tomato mixture. Sprinkle with snipped fresh cilantro. Makes 8 side-dish servings.
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Nutrition Facts (Tomato and Salmon Salad)

  • Per serving:
  • 105 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 30 mg chol. ,
  • 100 mg sodium ,
  • 6 g carb. ,
  • 2 g fiber ,
  • 3 g sugar ,
  • 13 g pro.
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