Title: Cooking Lite- Salmon with Corn-And-Tomato Salsa
Categories: Insert Fish Salmon
Yield: 4 Servings

1	c	Diced plum tomatoes
1/4	c	Minced red onion
2	tb	Chopped fresh cilantro
2	tb	White wine vinegar
2	tb	Fresh lime juice
1/8	ts	Salt
1		Jalapeno pepper -- seeded
		And minced
		Cooking spray
1	c	Frozen whole-kernel corn --
		Thawed
4		Salmon fillets
6	oz	Each
1/4	ts	Salt
1/4	ts	Pepper
2	tb	Honey
		Lime wedges -- optional
		Cilantro sprigs -- optional

1. Combine first 7 ingredients in a bowl; set aside.

2. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add corn; cook 2 minutes, stirring occasionally. Add corn to tomato mixture; stir well. 3. Sprinkle salmon with 1/4 teaspoon salt and pepper; drizzle with honey. Recoat skillet with cooking spray; place over medium-high heat until hot. Add salmon; cook 5 minutes on each side or until fish flakes easily when tested with a fork Serve salmon wi

Yield: 4 servings (serving size: 1 salmon fillet and 1/2 cup salsa).

CALORIES 374 (37% from fat); FAT 15.2g (sat 2.6g, mono 7.1g, 3.4g); PROTEIN 38g; CARB 21.4g; FIBER 2g; CHOL 115mg; IRON 1.4mg; SODIUM 312mg; CALCIUM 20mg.

WW- 8 points.

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe By : Cooking Light Magazine, October 1997

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