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In a medium bowl, combine the salsa ingredients; set aside.
Heat a large nonstick skillet over medium-high heat. Brush oil over salmon steaks; sprinkle with salt and pepper.
Cook salmon in skillet 3 to 4 minutes per side, for medium-rare. Remove from heat; let cool slightly then break up into chunks.
Spoon salmon into taco shells, dividing evenly; top with corn salsa. Garnish with lettuce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (56g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 262 | ||
Calories from Fat: 105 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.7g | 16 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 217.8mg | 8 % | |
Potassium 124.9mg | 3 % | |
Total Carbohydrate 35.1g | 10 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 32.5g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 262
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