I am not a fish person. I get “WHAT?!” and “No way” all the time when I say this but I never understood why. Then, I tried one of our older recipes Salmon with Salad and from then on I was willing to eat salmon but not most fish. The strawberry salsa adds a lot to this recipe as well.
Also, before you wonderful cooks out there get started. This recipe is best when cooked on a grill but is not required to be prepared with a grill.
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,
½ cup finely chopped,
fresh pineapple or
canned, crushed pineapple,
3 tablespoons sliced
2 tablespoons chopped
1 fresh jalapeño
and finely chopped
2 teaspoons lemon or lime
2 teaspoons jerk
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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