A Betty Crocker cookbook shares a healthy recipe! A fresh perky salsa adds color and flavor to a 30-minute dinner.
lb salmon fillets
cup lemon juice
medium nectarines, chopped
cup chopped fresh cilantro
teaspoons chopped jalapeño chiles
Heat gas or charcoal grill. In ungreased 11x7-inch (2-quart) glass baking dish, place salmon, skin sides down. Drizzle with 1/4 cup of the lemon juice.
Remove salmon from baking dish; place skin sides down on grill over medium heat. Cover grill; cook 10 to 20 minutes or until salmon flakes easily with fork.
In medium glass or plastic bowl, mix remaining 1/4 cup lemon juice and remaining ingredients. Serve nectarine salsa over salmon.
Grilling fish usually takes about 10 minutes for each inch of thickness. Add more time if the fillets are thicker. If you have two thinner pieces, grill them for slightly less time.
To prevent fish from sticking to the grill, lightly brush the grill rack with vegetable oil.
Two medium peaches, peeled and cut into 1/2-inch pieces, can be used instead of the nectarines.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 1 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.