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Salsa can be prepared ahead. Store in tightly covered container in refrigerator several hours or overnight.
When purchasing fresh fish fillets and steaks, make sure that they have a firm texture, moist appearance and fresh odor. (They should not smell fishy.) Store in the coldest part of the refrigerator up to 2 days before using.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I made this for dinner last evening, and my husband and I both LOVED it!!! It is absolutely scrumptious. Took another reviewer's tip to make the salsa a day ahead, refrigerate, then remove from frig prior to serving to bring to room temperature. I also made a double portion of the salsa, so there was plenty to serve atop both the salmon & couscous. Will definitely make this again because we both love salmon.
Note: I use frozen, wild caught Alaskan salmon. Please be aware that Atlantic salmon is almost always farmed, and carries health risks!
We made this and loved it! The salsa is excellent for whitefish and chicken also.
the salmon came out really nice, we seasoned it with salt, pepper and lemon juice but the salsa was ok. 2 tablespoons olive oil was way too much for my liking so I added extra lemon juice and balsamic vinegar to balance the it out. I also added fresh basil instead of parsley.