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Prep Time:20 minsAdditional Time:10 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:10 minsTotal Time:30 minsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundfresh or frozen skinless salmon fillet, about 1 inch thick2cupscoarsely chopped fresh pineapple½cupchopped red or green bell pepper¼cupfinely chopped red onion½teaspoonfinely shredded lime peel (set aside)3tablespoonslime juice, divided1smallfresh jalapeño chile pepper, seeded and finely chopped (see Tip)2tablespoonschopped fresh cilantro or parsley, divided½teaspoonchili powder¼teaspoonsaltPinch of cayenne pepper4wedgesLime wedges4leavesTorn lettuce
Cook Mode(Keep screen awake)
Ingredients
1poundfresh or frozen skinless salmon fillet, about 1 inch thick
2cupscoarsely chopped fresh pineapple
½cupchopped red or green bell pepper
¼cupfinely chopped red onion
½teaspoonfinely shredded lime peel (set aside)
3tablespoonslime juice, divided
1smallfresh jalapeño chile pepper, seeded and finely chopped (see Tip)
2tablespoonschopped fresh cilantro or parsley, divided
½teaspoonchili powder
¼teaspoonsalt
Pinch of cayenne pepper
4wedgesLime wedges
4leavesTorn lettuce
DirectionsThaw fish, if frozen. Rinse the fish; pat dry with paper towels.For salsa, combine chopped pineapple, bell pepper, red onion, 2 tablespoons lime juice, the chile pepper, and 1 tablespoon of the cilantro (or parsley) in a medium bowl; set aside.Combine lime peel, the remaining 1 tablespoon lime juice, the remaining 1 tablespoon cilantro (or parsley), the chili powder, salt, and cayenne pepper in a small bowl. Brush on both sides of the fish.Well grease a wire grill basket. Place the fish in the grill basket, tucking under any thin edges for an even thickness. Place the grill basket on the rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or just until the fish flakes easily with a fork, carefully turning once halfway through grilling.To serve, cut the fish into four serving-size pieces; top with the salsa. If desired, serve with lime wedges and lettuce.TipsTip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.Originally appeared: Diabetic Living Magazine
Directions
Thaw fish, if frozen. Rinse the fish; pat dry with paper towels.For salsa, combine chopped pineapple, bell pepper, red onion, 2 tablespoons lime juice, the chile pepper, and 1 tablespoon of the cilantro (or parsley) in a medium bowl; set aside.Combine lime peel, the remaining 1 tablespoon lime juice, the remaining 1 tablespoon cilantro (or parsley), the chili powder, salt, and cayenne pepper in a small bowl. Brush on both sides of the fish.Well grease a wire grill basket. Place the fish in the grill basket, tucking under any thin edges for an even thickness. Place the grill basket on the rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or just until the fish flakes easily with a fork, carefully turning once halfway through grilling.To serve, cut the fish into four serving-size pieces; top with the salsa. If desired, serve with lime wedges and lettuce.TipsTip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Thaw fish, if frozen. Rinse the fish; pat dry with paper towels.
For salsa, combine chopped pineapple, bell pepper, red onion, 2 tablespoons lime juice, the chile pepper, and 1 tablespoon of the cilantro (or parsley) in a medium bowl; set aside.
Combine lime peel, the remaining 1 tablespoon lime juice, the remaining 1 tablespoon cilantro (or parsley), the chili powder, salt, and cayenne pepper in a small bowl. Brush on both sides of the fish.
Well grease a wire grill basket. Place the fish in the grill basket, tucking under any thin edges for an even thickness. Place the grill basket on the rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or just until the fish flakes easily with a fork, carefully turning once halfway through grilling.
To serve, cut the fish into four serving-size pieces; top with the salsa. If desired, serve with lime wedges and lettuce.
Tips
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)257Calories12gFat13gCarbs23gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
