Comida Kraft
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Grilled Salmon with Mediterranean Salsa

Grilled Salmon with Mediterranean Salsa is rated 4.575757575757576 out of 5 by 33.
Prep Time
15
min.
Total Time
25
min.
Servings

4 servings

Top already-delicious grilled salmon with a Mediterranean-inspired salsa made with fresh tomatoes, tangy feta and Kalamata olives.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Preheat grill to medium heat. Mix parsley, tomatoes, cheese, olives, oil and lemon juice until well blended. Let stand at room temperature until ready to use.
  • Grill salmon 5 minutes on each side or until salmon flakes easily with fork.
  • Serve each fillet topped with 1/4 cup of the tomato salsa.

Make Ahead

Salsa can be prepared ahead. Store in tightly covered container in refrigerator several hours or overnight.

How to Select Fresh Fish

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.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 220
Total fat 13g
Saturated fat 2.5g
Cholesterol 65mg
Sodium 240mg
Carbohydrate 2g
Dietary fiber 1g
Sugars 1g
Protein 24g
% Daily Value
Vitamin A 20 %DV
Vitamin C 20 %DV
Calcium 6 %DV
Iron 10 %DV

* 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.

Ratings & Reviews

Rated 5 out of 5 by from I made this for dinner last evening, and my husband and I both LOVED it! 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!
Date published: 2015-01-21
Rated 5 out of 5 by from This was so delicious and easy. This was so delicious and easy. The feta and kalamatas gave it a real kick. I used lime juice instead of lemon, but think the lemon would've been better. I didn't have plum, so I used grape tomatoes, which were fine. I mixed fresh oregano w/ the parsley and the aroma was heavenly. Added a bit of ground pepper. I served it over raw spinach leaves and garnished w/ fresh fruit (strawberries and apricots). A wonderfully light and healthy summer dish. Will make again!
Date published: 2010-07-02
Rated 5 out of 5 by from I cannot believe how quick, easy, and wonderful tasting this salsa is, especially if refrigerated... I cannot believe how quick, easy, and wonderful tasting this salsa is, especially if refrigerated for a few hours to let the flavors intensify. I make it with vegetarian "salmon" and have started doubling the recipe to have enough to stir into the rice or couscous I serve the salmon over. Plain rice or couscous topped with the salsa is also a wonderful side dish for other Mediterranean meals!
Date published: 2007-03-17
Rated 4 out of 5 by from I was short on time last night for dinner, and this seemed to be quick and easy to make. I was short on time last night for dinner, and this seemed to be quick and easy to make. I was unsure about the taste and how my family would like it; however it was great. Everyone loved it, it was super easy to make and we even had dinner on time. I do have alot left over and will use it tonight on wraps. Even my kids ate it without any complaint. :)
Date published: 2015-06-04
Rated 5 out of 5 by from I have never tasted salmon so good. I have never tasted salmon so good. The salsa made a world of difference. It was too cold to grill, so i baked the salmon at 400 for 20 minutes lightly coated w/ extra virgin olive oil and a slice of lemon on top. Salmon can be a boring fish, but the salsa turned it into a gourmet meal!
Date published: 2006-01-15
Rated 5 out of 5 by from My husband also doesn't particularly like fish, but he asked for seconds with this recipe! My husband also doesn't particularly like fish, but he asked for seconds with this recipe! I must admit I was a bit sceptical since I'm used to the traditional dill sauces with salmon, but I was very pleasantly surprised. Neither of us like olives, so I substituted fresh green pepper.
Date published: 2006-03-20
Rated 3 out of 5 by from the salmon came out really nice, we seasoned it with salt, pepper and lemon juice but the salsa was... 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.
Date published: 2013-08-05
Rated 5 out of 5 by from My husband and I loved this recipe. My husband and I loved this recipe. Even my 7 year old liked it. It was so easy. Except I baked salmon in oven. I served it with fresh asparagus. The plate looked like we had gone out to a gourmet restaurant. Will definitly make again!
Date published: 2007-02-23
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