Recipes Cuisine Latin American Mexican Chilled Salmon With Summer Tomato Salsa 4.4 (14) 12 Reviews 2 Photos Succulent salmon fillets are topped with a tantalizing salsa featuring avocado, tomato, and corn. Submitted by USA WEEKEND columnist Jean Carper Updated on October 7, 2022 Save Rate Print Share Close Add Photo Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 4 (4 ounce) fillets salmon, skin removed 1 cup chopped fresh tomato ½ Hass avocado, chopped 1 garlic clove, crushed 1 tablespoon balsamic vinegar 1 teaspoon olive oil ½ cup cooked corn kernels ¼ cup minced red onion ¼ cup chopped fresh cilantro Salt and pepper, to taste 1 lime, cut in wedges Directions Place salmon in a shallow microwave bowl. Add 2 cups water. Cover and microwave on high 7-9 minutes or until salmon is cooked as desired. Remove from water; refrigerate until cool. In a small bowl, combine remaining ingredients (except lime). Refrigerate 30 minutes. Serve salmon surrounded by the salsa and lime wedges. Tips Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved. I Made It Print Nutrition Facts (per serving) 274 Calories 16g Fat 13g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 274 % Daily Value * Total Fat 16g 21% Saturated Fat 3g 15% Cholesterol 55mg 18% Sodium 60mg 3% Total Carbohydrate 13g 5% Dietary Fiber 4g 13% Total Sugars 3g Protein 21g 42% Vitamin C 19mg 22% Calcium 34mg 3% Iron 1mg 5% Potassium 660mg 14% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.