Salmon with Fresh Salsa Mayo Coating

This salmon with fresh salsa mayo coating, like the chicken with apples and brie I shared here, is one of the recipe treasures from the Costco cookbook my husband won at work and brought home a few days ago. I prepared my own salsa when I cooked this fish for lunch, but using store-bought salsa will further simplify an already uncomplicated procedure. Shamefully, I sort of forgot my salmon in the oven and checked on them later than I should. Thus, the fillets were slightly overcooked but hooray for mayonnaise! The coating kept them moist and flavorful!

Makes 4 Servings

Ingredients

4 (4 oz each) salmon fillet portions
1 cup high-quality mayonnaise
2 tomatoes, diced
1/2 onion, finely chopped
2 tbsps cilantro, finely chopped
juice from half a lemon
jalapeno chili, seeded and finely chopped
1/2 tsp cumin
salt and pepper

Procedure

Wash salmon and pat dry. Season with salt and pepper. Arrange on an ungreased baking sheet.

In a bowl, combine tomatoes, onions, juice from lemon and cilantro to make salsa. Stir in jalapeno as desired and to taste. Season to taste with salt and pepper.

Drain salsa well. In a bowl, combine with cumin and mayonnaise. Spoon mayo-salsa mixture over salmon fillets and spread on top to coat.

Bake in a 375 F oven for around 20 minutes, or until desired doneness. Using a spatula, carefully lift salmon to serving platters.

TIP:
To cook fish on the grill, position fillets on foil with edges turned up. Spoon mayo-salsa mixture on top. Cook for around 15 minutes with the lid closed.

 

Fish and Seafood Recipes in The CookMobile Archive:

Chili Garlic Shrimp

 

 

 

Teriyaki Salmon, Shrimp and Vegetable Kabobs

More Good Food!

• Teriyaki Salmon, Shrimp and Vegetable Kabobs
• Inihaw na Tanigue (Broiled King Mackarel Steak)
• Parmesan Tilapia
• Asparagus and Crab-Stuffed Dover Sole with Tarragon Cream
• Sarciadong Isda
• Crispy Halibut Nuggets with Pineapple Sauce
• Yellowtail Tuna Burger
• Adobong Swordfish
• Yellowfin (Ahi) Tuna Poke
• Ginisang Sardinas at Miswa (Sardines and Vermicelli Stew)