Main Dishes

Jerk Grilled Salmon

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


  1. Thaw salmon, if frozen. Lightly coat the grill rack with nonstick cooking spray. Preheat grill.
  2. In small bowl stir together strawberries, pineapple, onions, parsley, jalapeño pepper and 1 teaspoon of the lemon juice.
  3. 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.
  4. 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


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