Lemon Tarragon Seared Salmon with Kiwi Roma Tomato Salsa

This is a delicate way to prepare salmon, which allows the natural flavor of the salmon to peek through. Add a nonstarchy vegetable like fresh green beans or kale salad.

Marinating Time: 10 minutes

Nutrition Facts

Serving Size: 1⁄4 recipe

  • Calories 240
  • Carbohydrate 5 g
  • Protein 26 g
  • Fat 13.0 g
  • Saturated Fat 2.1 g
  • Sugars 3 g
  • Dietary Fiber 1 g
  • Cholesterol 80 mg
  • Sodium 95 mg
  • Potassium 470 mg

This Recipe Serves 4


1 teaspoon olive oil
Juice of 1 lemon
1/2 teaspoon lemon zest
1/2 teaspoon minced tarragon
1 teaspoon Dijon-style mustard
16 ounce salmon filet, cut into 4 pieces
2 teaspoons panko (Japanese) breadcrumbs

Kiwi Salsa
1 ripe kiwi, peeled and diced into 1⁄2-inch squares
1 ripe Roma tomato, diced into 1/2-inch squares
1 tablespoon red onion, minced
1 teaspoon jalapeño or serrano chili, minced
1 tablespoon flat leaf parsley, minced
Juice of 1/2 lime
1 teaspoon extra virgin olive oil


  1. Combine oil, lemon juice, lemon zest, tarragon, and mustard in a small mixing bowl.
  2. Marinate salmon filets in marinade for 10 minutes. Remove from marinade and press lightly into Panko breadcrumbs.
  3. Heat a grill pan or gas grill over medium-high heat and place salmon into pan or heated char grill grate. Sear salmon for 3–4 minutes. Turn salmon and repeat process. Move salmon to a cooler part of the grill and continue to cook for 4–6 minutes until fully cooked through.
  4. Make Kiwi Salsa by combining all ingredients in a medium mixing bowl. Serve over salmon filets.

Choices/Exchanges: 1⁄2 Carbohydrate, 4 Lean Meat, 1 Fat

From Sizzle & Smoke by Steven Petusevsky

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