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Salmon with Cranberry-Poblano Salsa
Salmon with Cranberry-Poblano Salsa
Yield: Makes 4 servings
Ingredients:
1poblano pepper, finely chopped
1/2cup pineapple tidbits, drained
1/2cup sweetened dried cranberries
1/4cup finely chopped red onion
2tablespoons chopped fresh cilantro leaves
1teaspoon grated lemon peel
2tablespoons lemon juice
4salmon fillets (6 ounces each), skinned
Salt and black pepper
Preparation:
1.Preheat broiler. Combine poblano pepper, pineapple, cranberries, onion, cilantro, lemon peel and juice in medium bowl. Toss gently to blend. Let stand 15 minutes to blend flavors.2.Spray broiler pan and rack with cooking spray. Arrange fillets on rack. Sprinkle lightly with salt and pepper; broil 5 minutes. Turn; sprinkle lightly with salt and pepper. Broil 5 minutes more or until opaque in center. Serve fillets with cranberry-poblano salsa.
Note:
Add the juice of 1 to 2 limes to salsa.Note:
Try Cranberry-Poblano Salsa with other grilled meats.
Nutritional Information:
Serving Size: 1 fillet plus 1/2 cup salsa
Sodium
102 mg
Protein
35 g
Fiber
1 g
Carbohydrate
21 g
Cholesterol
99 mg
Saturated Fat
4 g
Total Fat
18 g
Calories from Fat
43 %
Calories
393
Dietary Exchange:
Meat
5
Fruit
1.5
Previous: Salmon Steaks and Linguine with Cilantro Pesto, Salmon Salad with Basil Vinaigrette, Salmon Rissoles, Salmon Ravioli with Lemon and Dill Beurre Blanc, Salmon ravioli,
Next: Salmon with Dill-Mustard Sauce, Salmon with green butter, Salmon with Warm Mango Salsa, Salmon, Asparagus & Orzo Salad, Salmon, Cherry Tomato and Pea Frittata,
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