2 cups coarsely chopped fresh pineapple 1/2 cup chopped red bell pepper 1/4 cup finely chopped red onion 3 tablespoons lime juice 1 tablespoon snipped fresh cilantro or chives 1 tablespoon honey 1 small fresh jalapeno pepper, seeded and finely chopped 1 pound fresh skinless salmon fillet, 1 inch thick 1/4 teaspoon cumin
For salsa: in a medium bowl combine pineapple, sweet pepper, onion, 2 tablespoons of the lime juice, the cilantro, honey, and jalapeno pepper. Cover and refrigerate up to 2 hours.
Lightly grease the rack of an indoor electric grill or lightly coat with cooking spray. Preheat grill. Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces. Brush both sides of fish with the remaining lime juice and sprinkle with cumin.
Place fish on the grill rack, tucking under any thin edges. If using a covered grill, close lid. Grill until fish flakes easily when tested with a fork. (For a covered grill, allow 4 to 6 minutes. For an uncovered grill, allow 8 to 12 minutes, gently turning once halfway through grilling.) Serve the fish with salsa.
237 calories, 4 grams fat, 28 grams carbohydrates, 24 grams proteinper serving. This recipe is low in sodium.
This is a great recipe - It was raining when we tried this so we baked the salmon (with excellent results). The salsa is delicious!
Jan 28, 2008
The salsa was terrific. I bought fresh pineapple already cored; so it was quick and easy to prepare. I also baked the salmon for convenience. It turned out great.
Jul 23, 2006
Wow - this is a great recipe, I would note that the chopping for the salsa is a lot of work - so allow around to 45 minutes preperation time. Also, I ( accidentally ) ommitted the honey - and it still tasted great.