Salmon with Cranberry-Poblano Salsa

Salmon with Cranberry-Poblano Salsa

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


  1. 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.
  2. 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.

Nutritional Information

Serving Size: 1 fillet plus 1/2 cup salsa
Sodium 102 mg
Protein 35 g
Fiber 1 g
Carbohydrate 21 g
Cholesterol 99 mg
Saturated Fat 4 g
Total Fat 18 g
Calories from Fat 43 %
Calories 393

Dietary Exchange

Meat 5
Fruit 1.5

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