Salmon With Corn-and-Tomato Salsa - 19.4 net carbs

Serving Size : 4

1 cup diced plum tomatoes
1/4 cup minced red onion
2 tablespoons chopped fresh cilantro
2 tablespoons white wine vinegar
2 tablespoons fresh lime juice
1/8 teaspoon salt
1 jalapeño pepper, seeded and minced
cooking spray
1 cup frozen whole-kernel corn, thawed
4 (6-oz) salmon fillets
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons honey
(optional) lime wedges
(optional) cilantro sprigs

Combine first 7 ingredients in a bowl; set aside. 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. 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 with salsa; garnish with lime
wedges and cilantro sprigs, if desired.

Calories 374; Fat 15.2g; Protein 38g; Cholesterol 115mg; Calcium 20mg;
Sodium 312mg; Fiber 2g; Iron 1.4mg; Carbohydrate 21.4g.

Source:"Cooking Light"

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Per Serving (excluding unknown items): 246 Calories; 6g Fat (22.3%
calories from fat); 34g Protein; 13g Carbohydrate; 1g Dietary Fiber; 88mg
Cholesterol; 319mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2
Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.

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