Colorful and refreshing, the strawberry-pineapple salsa in this dish also goes well with grilled, seasoned chicken breasts or pork loin chops.
Prep Time: 15 minutes
Cooking Time: 8 minutes
Yield: 4 servings
1¼ pounds fresh or frozen salmon fillet (with skin), about 1-inch thick
1 cup coarsely chopped, fresh strawberries
½ cup finely chopped, fresh pineapple or canned, crushed pineapple, drained
3 tablespoons sliced green onions
2 tablespoons chopped fresh parsley
1 fresh jalapeño pepper, seeded and finely chopped
2 teaspoons lemon or lime juice, divided
2 teaspoons jerk seasoning
- Thaw salmon, if frozen. Lightly coat the grill rack with nonstick cooking spray. Preheat grill.
- In small bowl stir together strawberries, pineapple, onions, parsley, jalapeño pepper and 1 teaspoon of the lemon juice.
- Brush flesh side of salmon with the remaining 1 teaspoon lemon juice. Rub with jerk seasoning. Place fish, skin side down, on grill rack directly over medium-high heat. Cover and grill for 8 to 12 minutes or until fish flakes easily with a fork, carefully turning fish once after 6 minutes of cooking. Cut fish into 4 serving-size pieces.
- Serve fish with strawberry salsa.
Per Serving (4 ounces with 1⁄3 cup salsa):
calories: 233; 112 calories from fat
total fat: 12 g; 2 g saturated fat, 0 g trans fat
cholesterol: 67 mg;
sodium: 233 mg
total carbohydrates: 6 g;
fiber: 1 g;
sugars: 4 g
protein: 23 g;
vitamins: vitamin A (6% DV), vitamin C (60% DV);
minerals: calcium (4% DV), iron (4% DV)
exchanges: 0.5 fruit, 3 meat