Salmon with Ginger-Citrus Salsa

Betty Crocker's Diabetes Cookbook shares a recipe! Try a skillet-easy, cool, low-fat fish dinner. MORE+ LESS-

By Betty Crocker Kitchens

October 23, 2008

lemon

cups water

thin slices gingerroot

1/2

teaspoon salt

1/4

teaspoon coarsely ground pepper

salmon fillet (1 lb), cut into 4 pieces

navel oranges, peeled, finely chopped

lime, peeled, finely chopped

1/2

cup chopped red bell pepper

tablespoons chopped fresh chives

tablespoon honey

teaspoon grated gingerroot

teaspoon olive or canola oil

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1

Grate enough peel from lemon to make 2 teaspoons; set aside for salsa. Cut lemon into slices. In 10- or 12-inch skillet, heat lemon slices, water, sliced gingerroot, salt and pepper to boiling. Boil 3 minutes; reduce heat to medium-low.
2

Add salmon, skin side down, to skillet. Cover; cook 7 to 10 minutes or until salmon flakes easily with fork. Carefully remove salmon with slotted spoon. Cover; refrigerate at least 2 hours but no longer than 24 hours. Discard liquid mixture in skillet.
3

In medium nonmetal bowl, mix oranges, lime, bell pepper, chives, honey, grated gingerroot, oil and reserved 2 teaspoons lemon peel.
4

To serve, carefully remove skin from salmon; place salmon on serving plate. Spoon salsa over salmon, using slotted spoon.

Ever-popular salmon is packed with omega-3 fatty acids. These good fats may help reduce the risk of heart disease.
For a fabulous summer supper, serve the salmon and salsa with 1 ounce of lime-flavored tortilla chips and a tossed salad for 1 more Carbohydrate Choice.
Dress up this citrusy salmon with a few fresh chives.