Salmon with Fruit Salsa
Serve this healthy baked salmon with the salsa and a fresh green salad.

Servings: 6

• 1 - 1 1/2 pound fresh or frozen salmon fillet with skin (1" thick)
• 2 tablespoons sugar

• 1 teaspoon salt
• 2 1/2 teaspoons finely shredded orange peel
• 1/4 teaspoon fresh ground black pepper
• 1 cup chopped fresh or canned crushed pineapple, drained
• 2 oranges, peeled, sectioned and chopped
• 2 tablespoons cilantro, chopped
• 1 tablespoon finely chopped sweet onion
• 1 to 2 teaspoons jalapeno pepper, seeded and finely chopped*

If salmon is frozen, thaw. Rinse salmon and pay dry. Place fish skin side down in a shallow baking dish.

In a small bowl, stir together sugar, 1 1/2 teaspoons orange peel, salt and pepper. Sprinkle mixture over fish (skinless side only) and rub in with your fingers. Cover and chill in refrigerator for 8 to 24 hours.

In another small bowl, combine the remaining 1 teaspoon orange peel, chopped oranges, pineapple, cilantro, onion and jalapeno pepper. Cover and chill until ready to serve. (up to 24 hours) * Add up to 2 teaspoons jalapeno if you like it hotter.

Arrange medium-hot coals around a drip pan. Drain fish, discarding liquid. Place fish skin side down on a greased grill rack over drip pan (grease the rack by spraying with cooking oil spray). Cover and grill about 12 minutes or until fish flakes easily when tested with a fork.

To serve, cut the salmon into 6 servings, cutting to, but not through the skin. Carefully slip a metal spatula between fish and skin and lift the fish up and away from skin. Serve fish with salsa.

Per Serving: 174 Calories
4g Fat
23g Protein
11g Carbohydrate
1g Dietary Fiber
59mg Cholesterol
466mg Sodium

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