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Publix Aprons

Flaxseed Salmon with Cucumber-Tomato Salsa

Flaxseed Salmon with Cucumber-Tomato Salsa
Servings:
4
Total Time:
30 minutes

Ingredients

2 cups water
1 lemon, for juice
1 lime, for juice
2 medium tomatoes, cored and finely diced
1 seedless cucumber, finely diced
1/2 bunch fresh cilantro, chopped
1 cup basmati rice
1 tablespoon unsalted butter
1/2 teaspoon salt-free, lemon-pepper seasoning, divided
1/2 cup presliced green onions
1/4 teaspoon hot pepper sauce
1/2 teaspoon kosher salt, divided
1/4 teaspoon pepper
1/4 cup flaxseeds
1/4 cup panko bread crumbs
1 lb sockeye (or coho) salmon fillets, skin removed
1 tablespoon olive oil

Prep

  • Place water in medium saucepan and bring to a boil for rice.
  • Squeeze lemon (3 tablespoons) and lime (2 tablespoons) for juice.
  • Remove core from tomatoes, then dice. Dice cucumber (1 cup). Chop cilantro (1/2 cup).

Steps

  1. Stir rice, butter, and 1/4 teaspoon herb seasoning into boiling water and cover, then reduce heat to low; cook 18–20 minutes or until rice is tender.
  2. Combine tomatoes, cucumbers, cilantro, lime juice, green onions, pepper sauce, 1/4 teaspoon salt, and pepper until blended; set aside.
  3. Combine flaxseeds and bread crumbs. Preheat large, nonstick sauté pan on medium 2–3 minutes.
  4. Check fish for bones then season with remaining 1/4 teaspoon each salt and herb seasoning; drizzle with lemon juice. Rub flaxseed mixture over top of fish, pressing with finger tips to coat evenly (wash hands).
  5. Place oil in pan, then add fish; cook 3–4 minutes on each side and until fish is 145°F (or opaque and separates easily). Top with salsa and serve with rice.

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Nutritional Information

CALORIES (per 1/4 recipe) 420kcal; FAT 15.00g; SAT FAT 4.00g; TRANS FAT 0.00g; CHOL 65mg; SODIUM 290mg; CARB 44g; FIBER 3.00g; SUGARS 4g; PROTEIN 29g; CALC 4%; VIT A 25%; VIT C 60%; IRON 10%

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