PrintIngredients
1½ cups frozen corn kernels, thawed
½ cup bottled medium salsa
½ teaspoon cumin
½ teaspoon coriander
¼ teaspoon salt
4 skinless salmon fillets (5 ounces each)
Directions
1. Preheat the broiler. In a medium bowl, combine the corn, salsa, cumin, and coriander.
2. Sprinkle the salt over the salmon. Place the salmon on a broiler pan and broil 4 to 6 inches from the heat until the salmon just flakes when tested with a fork. Serve the salmon with the corn salad spooned on top. Makes 4 servings
Broiled Salmon with Curried Corn Salad In step 1, omit the cumin and coriander and use 1½ teaspoons of curry powder. Stir 2 tablespoons mango chutney into the corn salad.
Nutrition Facts
| per serving | |
| calories | 266 |
| total fat | 9.7g |
| saturated fat | 1.5g |
| cholesterol | 81mg |
| dietary fiber | 2g |
| carbohydrate | 14g |
| protein | 31g |
| sodium | 353mg |
Good source of: niacin, omega-3 fatty acids, potassium, riboflavin, selenium, thiamin, vitamin B12, vitamin B6, vitamin D
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.
