Salmon with Pineapple-Mango Salsa
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 400.9
- Total Fat: 11.7 g
- Cholesterol: 97.2 mg
- Sodium: 109.3 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 2.5 g
- Protein: 37.0 g
IntroductionFrom Cooking Light. The salsa is cobbled together from several recipes found on the internet. It's good hot but I prefer cold--very summery and tasty. From Cooking Light. The salsa is cobbled together from several recipes found on the internet. It's good hot but I prefer cold--very summery and tasty.
1.75 lbs salmon filet
juice of 7 limes (approx 2/3 C)
1 small onion, chopped
1 jalapeno, diced
1 ripe mango, diced
1.5 C pineapple chunks
1/2 C honey
1 T grated ginger
1/4 C cilantro (optional)
You can substitute chicken for fish. Make extra salsa and you have a snack with tortilla chips. I always double or triple the dressing as it is great over steamed vegetables (like asparagus) and salads. It keeps well in the fridge for a couple weeks.
Whisk together honey with lime juice and ginger.
Put mango, pineapple, onion, jalapeno and cilantro in bowl. Drizzle with 1-2 T with lime-honey dressing and mix. Chilling for 1 hr will let flavors meld.
Baste salmon with lime-honey dressing (3-4 T). Broil for 4 minutes. Turn, baste again and broil for 4 more minutes. Salt and pepper to taste.
Serve on nice greens--I use arugula and baby spinach--and spoon salsa over salmon. Drizzle salad with lime-honey dressing.
Serving Size: Makes 6 large portions (~4.5 oz fish, 1/2 c salsa, 2 c salad)
Number of Servings: 6
Recipe submitted by SparkPeople user EXENEC.