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Flaxseed Salmon with Cucumber-Tomato Salsa
Recipes
Flaxseed Salmon with Cucumber-Tomato Salsa
4 servings
30 minutes total
Ingredients
  • 1 tablespoon unsalted butter
  • 1 cup basmati rice
  • 2 cups water
  • ½ teaspoon salt-free garlic-herb seasoning, divided
  • 2 lemons, for juice
  • 2 limes, for juice
  • 2 medium tomatoes
  • 1 seedless cucumber
  • ½ bunch fresh cilantro
  • ½ cup sliced fresh green onions
  • ¼ teaspoon hot sauce
  • ¼ teaspoon pepper
  • ½ teaspoon kosher salt, divided
  • ¼ cup flaxseeds
  • ¼ cup panko bread crumbs
  • 4 (4 oz) sockeye (or coho) salmon fillets, skin removed (about 1 lb)
  • 1 tablespoon olive oil
Steps
  1. Melt butter in medium saucepan on medium. Add rice; cook and stir 1 minute. Add water and ¼ teaspoon seasoning and bring to a boil. Cover and reduce heat to low; simmer 18–20 minutes until water is absorbed and rice is tender.
  2. Meanwhile, juice lemons (3 tablespoons) and limes (2 tablespoons). Chop tomatoes and cucumber (1 cup) into small cubes. Chop cilantro coarsely (½ cup). Combine tomatoes, cucumbers, cilantro, lime juice, green onions, hot sauce, pepper, and ¼ teaspoon salt until blended; set salsa aside.
  3. Preheat large, nonstick sauté pan on medium 2–3 minutes. Combine flaxseeds and bread crumbs. Season salmon with remaining ¼ teaspoon each salt and seasoning, then drizzle with lemon juice. Rub top of salmon with flaxseed mixture, pressing with fingertips to adhere (wash hands).
  4. Pour oil in pan, then add salmon; cook 3–4 minutes on each side until centers of fillets flake easily and are 145°F. Top with salsa and serve with rice.

Amount per ¼ recipe serving: Calories 410, Total Fat 14g, Sat Fat 3.5g, Trans Fat 0g, Chol 65mg, Sodium 250mg, Total Carb 44g, Fiber 3g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 30g, Vitamin D 80%, Calc 2%, Iron 10%, Potassium 15%