Salmon with Cranberry-Poblano Salsa
Makes 4 servings
|1||poblano pepper, finely chopped|
|1/2||cup pineapple tidbits, drained|
|1/2||cup sweetened dried cranberries|
|1/4||cup finely chopped red onion|
|2||tablespoons chopped fresh cilantro leaves|
|1||teaspoon grated lemon peel|
|2||tablespoons lemon juice|
|4||salmon fillets (6 ounces each), skinned|
|Salt and black pepper|
- Preheat broiler. Combine poblano pepper, pineapple, cranberries, onion, cilantro, lemon peel and juice in medium bowl. Toss gently to blend. Let stand 15 minutes to blend flavors.
- Spray broiler pan and rack with cooking spray. Arrange fillets on rack. Sprinkle lightly with salt and pepper; broil 5 minutes. Turn; sprinkle lightly with salt and pepper. Broil 5 minutes more or until opaque in center. Serve fillets with cranberry-poblano salsa.
Add the juice of 1 to 2 limes to salsa.
Try Cranberry-Poblano Salsa with other grilled meats.
|Serving Size:||1 fillet plus 1/2 cup salsa|
|Saturated Fat||4 g|
|Total Fat||18 g|
|Calories from Fat||43 %|
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