Grilled Salmon with Warm Mint Pineapple Salsa

Quinoa Mint Salad with Almonds and Cranberries

Recipe prepared by Chef Bill Doyle
Nutrition Facts by Erika Breitfeller, RD and Curtis Felton, RD



Recipe Yield: 4 servings

Ingredients

For the Salsa:

1/8 teaspoon butter
1 tablespoon shallot, finely diced
1/2 teaspoon jalapeno pepper, finely diced
1/2 teaspoon ginger, minced
1/8 cup orange juice
1 teaspoon fresh mint, chopped
1 teaspoon fresh basil, chopped
1/8 teaspoon curry powder
1/3 cup pineapple, diced

For the Salmon:

1 pound salmon fillet, boneless and skinless
1/2 teaspoon lime juice
1 teaspoon lemon juice
1 teaspoon garlic, minced
1/2 teaspoon black pepper cracked or 1/4 teaspoon black pepper, ground

Directions:

For the Salsa:

  1. Heat butter and sauté shallots, jalapeño and ginger in a medium saucepan for 1 minute or until the aromas are released.
  2. Add orange juice and reduce over medium heat for 1 1/2-2 minutes or until it is reduced by 1/3.
  3. Add the remaining ingredients, stir and set aside.

For the Salmon:

  1. Cut salmon evenly into 4 fillets.
  2. Combine the rest of the ingredients for marinade in a mixing bowl and stir.
  3. Place salmon on a baking sheet, cover with marinade and wrap with plastic wrap and aluminum foil. Refrigerate up to 3 hours.
  4. Preheat grill on medium heat for 5-7 minutes, remove fillets from baking sheet.
  5. Depending on the thickness, grill fillets 3-4 minutes per side or until it reaches an internal temperature of 145°F using a meat thermometer.
    Note: If a grill is unavailable, preheat oven to 350°F and bake for 15-20 minutes.
  6. Remove from grill and let salmon stand for 2 minutes. Serve fillets with salsa and garnish with mint.

Nutritional facts per serving: 161 calories, 5g fat (29% calories from fat), 1g saturated fat (6% calories from saturated fat), 52g cholesterol, 86mg sodium, 24g protein and 4g carbohydrates

Health Benefits: Mint contains antioxidants and is thought to have a soothing effect.


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