The salmon grilled to perfection topped with the citrus salsa added as a tangy garnish gives this entree all of the flavors of a winning dish.Ingredients
1 1-1/2-pound fresh or frozen salmon fillet (with skin), cut 1 inch thick
2 tablespoons splenda
1-1/2 teaspoons finely shredded orange peel
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Nonstick cooking spray
1 recipe Citrus Salsa (see recipe below)
Thaw fish, if frozen. Cut into 6 serving-size portions. Rinse fish; pat dry with paper towels. In a small bowl, stir together splenda, orange peel, salt, and pepper. Sprinkle splenda mixture evenly onto salmon, sugar side up, in a glass baking dish. Cover and chill for 8 to 24 hours.
Coat an unheated grill rack with nonstick cooking spray. Prepare grill for indirect grilling. Test for medium heat above drip pan. Drain salmon, discarding liquid. Place salmon pieces, skin sides down, on the grill rack over the drip pan. Cover; grill for 14 to 18 minutes or until fish flakes easily when tested with a fork.
If desired, carefully slip a metal spatula between fish and skin; lift fish up and away from skin; discard skin. Serve fish with Citrus Salsa. Makes 6 servings.
Citrus Salsa: In a small bowl, combine 1 teaspoon finely shredded orange peel; 2 oranges, peeled, sectioned, and chopped; 1 cup chopped fresh pineapple or canned pineapple tidbits (juice pack), drained; 2 tablespoons snipped fresh cilantro; 1 sliced green onion; and 1 fresh jalapeno pepper; seeded and finely chopped.* Cover and chill until ready to serve or up to 24 hours.
*Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
- Total Fat
- Saturated Fat
- Monounsaturated Fat
- Polyunsaturated Fat
- 66 mg