Chilled Salmon With Summer Tomato Salsa recipe

4 servings

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

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.