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Chilled Salmon With Summer Tomato Salsa

By: USA WEEKEND columnist Jean Carper

"Succulent salmon fillets are topped with a tantalizing salsa featuring avocado, tomato, and corn."

Rate/Review | Read Reviews (8)

Servings (Help)

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Original Recipe Yield 4 servings

Ingredients

4 (4 ounce) fillets salmon, skin removed
1 cup chopped fresh tomato
1/2 Hass avocado, chopped
1 garlic clove, crushed
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/2 cup cooked corn kernels
1/4 cup minced red onion
1/4 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.