Recipe for Salmon with Portobello Citrus Salsa

This recipe has a wealth of flavors and is packed with antioxidants, healthy fats, and fiber. It’s a great way to boost your fish consumption to achieve recommendations of having at least 2-3 servings weekly. 

Variations and Serving Suggestions

• Add ½ grapefruit if you like a tangier flavor. 
• Lime juice, white wine vinegar, or balsamic vinegar can substitute for lemon juice.
• To save time on the day you make the salmon, make the salsa a day or more in advance and let the flavors mingle together overnight in the fridge or in the freezer. 
• Serve the dish with steamed or roasted vegetables and ½ a medium potato or ⅓ cup of cooked brown rice or whole-wheat pasta for a balanced meal.
• For variety, try shrimp, tilapia, bass, trout, or another type of seafood instead of salmon.

Recipe for Salmon with Portobello Citrus Salsa

Makes 4 servings

Ingredients:

• 1 tablespoon of extra-virgin olive oil
• 2 portobello mushrooms, about 6 ounces
• 2 oranges
• 2 tangerines
• ¼ of a small red onion
• Juice from 1 lemon
• ¼ cup of chopped cilantro
• 12 ounces of salmon filets or steaks
• Optional garnishes: chopped cilantro, lemon or lime wedges, and/or an avocado slice

Instructions:

1. Chop the mushrooms. Peel the oranges and tangerines and coarsely chop them. Bigger pieces are fine. Dice the red onion.
2. Heat the olive oil in a skillet. Add the mushrooms and red onion. Cook for about 2 minutes, stirring often. Add the citrus fruit and cook for another two minutes. Remove from heat.
3. Stir in the lemon juice and cilantro.
4. Set the salsa aside on the counter, or refrigerate it for two hours or overnight, or freeze it.
5. Cook the salmon in a skillet with cooking spray. It should take about 3 minutes on each side. It is ready when it flakes.
6. Serve ¼ of the salmon onto each plate. Top it with citrus salsa.

Nutrition information per serving: calories: 280 kcal; total fat: 14 g; total carbohydrates: 17 g; sugar: 13 g; fiber: 3 g; protein: 23 g; sodium: 50 mg; cholesterol: 60 mg

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Reviewed by Heather Tonkins, Lark Health Coach