1 poblano pepper
1/3 cup fresh lime juice
2 green onions, sliced
1 cup packed fresh cilantro leaves, chopped
1 tsp canola oil
1/2 tsp sea salt
1 18 oz salmon fillet, skinned
Roast pepper by laying it directly on a gas burner or beneath a broiler, turning with tongs as needed, until charred and blackened all over. Place in a bag and let steam until cool to the touch. Under running water, rub off blackened skin. Pat pepper dry with paper towel, then slit open. Scrape out seeds and interior ribs and pull off stem. Cut pepper into thin strips. In a blender, combine pepper strips, lime juice, onions, cilantro, oil and salt, puree.
Preheat oven to 350 degrees.
Place salmon in a baking dish just large enough to fit fillet. Pour cilantro from blender over salmon, turning fish to coat on both sides. Bake, uncovered, until fish is cooked to your liking in center, 20 to 25 minutes depending on the thickness of the fish. Slice fillet into pieces and spoon salsa from pan over top of each portion.
Serves 6. Per serving: 180 calories, 8 grams fat, 3 grams carbs, 1 gram fibre, 0 gram sugar, 22 grams protein, 210 mg sodium, 60 mg cholesterol. Bonus! 1,960 mg Omega-3s and 760 mgs Omega-6s. Source: Clean Eating Magazine – March/April 2009
