Wild Caught Coho Salmon with Fresh Salsa and Buffalo Glaze

Apparently, wild caught Coho salmon has much higher Omega 3's, which are anti-inflammatory, and therefore more heart healthy. I believe it, but also believe if you just eat whatever salmon you can get your hands on, period, you are ahead of the game.

Salsa:

2 ripe plum tomatoes, diced

12 yellow grape tomatoes, quartered

1 green onion, sliced

1/2 jalapeno pepper, minced

1 clove garlic, minced

1 Tbsp fresh lime juice

1 Tbsp olive oil

dash salt and pepper to taste

Buffalo Glaze:

1 rounded Tbsp good real mayonnaise

1 tsp Dijon mustard

1 Tbsp favorite Buffalo wing hot sauce

1 lb wild caught Coho Salmon (I used Trader Joe’s frozen)

5 oz fresh baby spinach leaves
1 green onion, sliced, for garnish

Preheat oven to 400F. Mix together the salsa ingredients in a medium bowl.

Whisk together the Buffalo glaze in a small bowl.

Place salmon in an oiled baking dish. Slather the Buffalo glaze all over the salmon.

Season to taste with fresh black pepper.

Bake fish for about 15-20 minutes, depending on thickness. The fish should just be cooked through and the glaze should be bubbly and browned.

Meanwhile sauté the spinach in a skillet with a dash of olive oil, until the leaves are wilted - 3-5 minutes.

When cooked, cut fish into two servings and lay on a bed of spinach on each plate. Top with fresh salsa. Garnish with green onion.

Serves 2.

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