Salmon with Cucumber-Grape Salsa
- 3 Persian cucumbers chopped
- 1 1/2 cups chopped red grapes
- 1 small jalapeño finely diced
- 3 Tbsp lemon juice divided
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp chopped fresh dill
- 1/2 tsp kosher salt divided
- 1 1/2 tsp grapeseed oil
- 1 small yellow onion peeled and chopped
- 2 1/2 cups frozen peas
- 3 cups packed baby spinach
- 1/2 cup no-salt-added vegetable stock or homemade vegetable stock gluten and/or dairy free if desired, plus extra
- 1/4 cup loosely packed fresh mint leaves
- 1 tsp lemon zest
- 4 - 6 oz skin-on salmon fillets
- freshly ground black pepper to taste
- 1 cup dry white wine
- Preheat oven to 400 F.
- In medium bowl, combine cucumber, grapes, jalapeño (include the seeds if you like spice), 1 Tbsp lemon juice, olive oil, dill, and 1/4 tsp salt. Set salsa aside at room temperature, tossing occasionally, while you make the rest of the dish.
- In medium saucepan, warm grapeseed oil over medium heat. Add onion and cook, stirring often, until starting to brown, about 10 minutes. Stir in peas, spinach, and stock. Bring to a simmer and let cook for 1 minute. Transfer to food processor along with mint, remaining 2 Tbsp lemon juice, and lemon zest. If you would like puree to be a little looser, add up to 1/4 cup more stock or water.
- Meanwhile, arrange salmon fillets in bottom of lidded casserole pan large enough to accommodate them in a single layer. Season with remaining 1/4 tsp salt and black pepper, to taste. Pour wine and 1/2 cup water around fish, cover, and bake until salmon is opaque, about 12 minutes.
- Divide pea puree among serving plates or shallow bowls. Top with salmon and cucumber-grape salsa.
Per serving: 464 calories; 42 g protein; 20 g total fat (3 g sat. fat); 29 g total carbohydrates (16 g sugars, 6 g fiber); 488 mg sodium