|1 medium plum tomato, roughly chopped||1/2 teaspoon chili powder|
|1/2 small onion, roughly chopped||1/4 teaspoon ground cumin|
|1 clove garlic, peeled and quartered||1/4 teaspoon salt|
|1 small jalapeno pepper, seeded and roughly chopped||2-3 dashes hot sauce|
|1 teaspoon cider vinegar||8 ounces center-cut salmon fillet, skinned and cut into 2 portions|
Preheat oven to 400°F.
Place tomato, onion, garlic, jalapeño, vinegar, chili powder, cumin, salt and hot sauce to taste in a food processor; process until finely chopped and uniform. 3.Place salmon in a medium roasting pan; spoon the salsa on top. Roast until the salmon is just cooked through, 12 to 15 minutes.
To Make Ahead: The salsa (Step 2) will keep, covered, in the refrigerator for up to 1 day.
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