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Salmon with Fresh Pineapple Salsa

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Rating: 5/5
3 reviews

ready in: 2-5 hrs
serves/makes:   4

recipe id: 11803
cook method: indoor grill

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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.

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237 calories, 4 grams fat, 28 grams carbohydrates, 24 grams protein per serving. This recipe is low in sodium.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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CDKitchen Reviewed

REVIEW: 5 star recipe rating

This is a great recipe - It was raining when we tried this so we baked the salmon (with excellent results). The salsa is delicious!

Guest at

REVIEW: 4 star recipe rating
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.

Guest at

REVIEW: 5 star recipe rating
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.

Thanks for this recipe

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