Weight Management Class Recipe: Roasted Salmon with Minted Plum Salsa

I'm having trouble figuring out which recipes to post from Weight Management class. They were all good! My teammate Jit and I made lettuce soup... Sounds weird, right? It was in fact delicious, simple (and of course healthy). Cooked lettuce is something that fascinates me. And the soup had tarragon too, which is one of my favorite herbs and completely underappreciated. There were also lemon almond cookies, chickpea basmati burgers with tomato chutney, cauliflower "couscous" and a zucchini carpaccio salad I'll get around to posting too.

But in the end there was one recipe that really blew me away:

Roasted Salmon with Minted Plum Salsa

SALMON INGREDIENTS
1 ¾ lbs salmon fillets, skinned, portioned
½ cup lemon juice
¼ cup tamari
6 cloves garlic, thinly sliced
black pepper

SALSA INGREDIENTS
2 Tbs honey
⅓ cup apple cider vinegar
1 medium jalapeno, minced
4 large plums, whole, 1/4" dice
½ medium red onion, finely chopped
½ cup yellow tomato, 1/4" dice
½ Tbs grated ginger
2 Tbs minced mint
2 Tbs lime juice
2 Tbs olive oil

Procedure
1 Preheat oven to 425 degrees.
2 In an oven proof dish, marinate fillets for about 30 minutes in lemon juice and tamari, turning once midway.
3 Before roasting press garlic slices on top of each fillet then grind some black pepper over. Roast in the marinade for about 7 - 10 minutes, depending on thickness. Baste with the marinade occasionally. When done, flesh will look opaque and feel firm yet the middle should still be slightly reddish. The fish will continue to cook
after removing it from the oven.
4 PLUM SALSA: Combine honey and vinegar in a small saucepan and cook over moderate heat until reduced and it coats the back of a spoon. Remove from heat and let cool.
5 Combine remaining salsa ingredients together in a medium bowl and stir in the cooled reduction. Season with salt and pepper. Spoon over salmon fillets.

From Weight Management