SKILLET-SEARED SALMON

ROMA TOMATOES HAVE FEWER SEEDS THAN OTHER TOMATO VARIETIES AND ARE PRIZED FOR THEIR “MEATINESS”. BUT WHEN OUT OF SEASON, CHERRY TOMATOES MAY BE THE MORE FLAVORFUL OPTION.

START TO FINISH 20 minutes

• 4 5- to 6-oz. fresh or frozen skinless salmon fillets, about 1 inch thick
• Salt
• Black pepper
• 1 Tbsp. olive oil
• 4 large roma tomatoes, seeded and coarsely chopped
• 1 fresh jalapeño chile pepper, seeded and thinly sliced (tip)
• 1 Tbsp. butter
• ¼ cup fresh cilantro

1. Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Lightly sprinkle salmon with salt and pepper. In a large nonstick skillet heat olive oil over medium-high heat. Add salmon; cook 8 to 10 minutes or until salmon flakes easily when tested with a fork, turning once. If salmon browns too quickly, reduce heat to medium.

2. Add tomatoes, jalapeño, and butter to skillet; cook and stir 1 minute. Spoon over salmon; top with cilantro. MAKES 4 SERVINGS.

PER SERVING 339 cal., 22 g fat (5 g sat. fat), 91 mg chol., 258 mg sodium, 5 g carb., 2 g fiber, 29 g pro.