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4 salmon cutlets cut 1" thick
Pineapple Salsa:
5 1/2 ounce fresh pineapple, roughly chopped
2 spring onions, finely chopped
1 fresh red chili, seeded and fimely chopped
1 tablespoon lemon juice
2 tablespoons freshly chopped mint
Preheat BBQ to medium heat. Cook salmon cutlets on lightly oiled grill for 3-5 minutes on each side or until flesh flakes when tested with a fork.
To make salsa, place pineapple, spring onions, chili, lemon juice and mint in a food processor or blender and process to combine. Serve at room temperature with salmon cutlets.
Per serving:
Calories: 373
Carbohydrates: 10.5 g
Total fat: 20 g (sat 4.4 g)
Sodium: 81 mg
Fiber: 1 g
4
| From | Comment |
|---|---|
AGreen |
September 14, 2009 7:47 PM Terrific, will be fiing your recipe for our bro-in-law who loves salmon like this, I'm sure we'll all love it. Thanks Angela |
mamaoak |
August 21, 2009 1:13 AM i did this tonight it was fabulious thanks |
mamaoak |
August 8, 2009 12:55 AM this is good |
Pat Roth |
June 29, 2009 5:26 PM sounds yummy- am beginning to want to try new and appropriate recipes--I love salmon and pineapple, so this should be a winner. I like the orange glazed salmon at Applebees, so it sounds similar. Pat roth |
Salmon Cutlets with Pineapple Salsa