Salmon with Fruit Salsa
If salmon is frozen,
thaw. Rinse salmon and pay dry. Place fish skin side down in a shallow
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
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