EATING
Pepper-crusted grilled salmon with tropical fruit salsa
Pepper-crusted grilled salmon with tropical fruit salsa
Ingredients
| 2 cups | fresh pineapple, diced |
| 1 | mango, peeled, pitted, and cut into 3/4-inch dice |
| 1 | small papaya, peeled, seeded and cut into 3/4-inch dice |
| 1/4 cup | fresh cilantro, chopped |
| 2 teaspoons | lime juice |
| 2 teaspoons | packed light brown sugar |
| 4 (1/4-pound) | salmon fillets |
| 3/4 teaspoon | coarsely ground black pepper |
| 1/2 teaspoon | salt |
Directions
To make the salsa, gently stir together pineapple, mango, papaya, cilantro, lime juice, and brown sugar in a medium bowl.
Sprinkle salmon with pepper and salt. Spray a nonstick ridged grill pan with cooking spray and set over medium-high heat. Add salmon and cook just until opaque in the center, about 4 minutes per side. Place 1 fillet on each of 4 plates; top evenly with salsa.
4
Servings
20 MINUTES
Prep Time
10 MINUTES
Cook Time
Nurtrition facts
| Serving Size | 1 salmon fillet with about 3/4 cup salsa |
| Calories | 260 |
| Fat | 7 g |
| Sat Fat | 1 g |
| Trans Fat | 0 g |
| Cholesterol | 60 mg |
| Sodium | 350 mg |
| Carbohydrate | 26 g |
| Fiber | 3 g |
| Protein | 23 g |
