Grilled Salmon with Warm Mint Pineapple Salsa

Recipe brought to you by the Registered Dietitians of NewYork-Presbyterian.

Recipe Yield: 4 servings

Ingredients

Salsa

•  1/8 teaspoon butter
•  1 tablespoon shallot, finely diced
•  1/2 teaspoon jalapeno pepper, finely diced
•  1/2 teaspoon ginger, minced
•  1/8 cup orange juice
•  1 teaspoon fresh mint, chopped
•  1 teaspoon fresh basil, chopped
•  1/8 teaspoon curry powder
•  1/3 cup pineapple, diced

Salmon

•  1 pound salmon fillet, boneless and skinless
•  1/2 teaspoon lime juice
•  1 teaspoon lemon juice
•  1 teaspoon garlic, minced
•  1/2 teaspoon black pepper cracked or 1/4 teaspoon black pepper, ground

Directions

Salsa

1.  Heat butter and sauté shallots, jalapeño and ginger in a medium saucepan for 1 minute or until the aromas are released.
2.  Add orange juice and reduce over medium heat for 1 1/2-2 minutes or until it is reduced by 1/3.
3.  Add the remaining ingredients, stir and set aside.

Salmon

1.  Cut salmon evenly into 4 fillets.
2.  Combine the rest of the ingredients for marinade in a mixing bowl and stir.
3.  Place salmon on a baking sheet, cover with marinade and wrap with plastic wrap and aluminum foil. Refrigerate up to 3 hours.
4.  Preheat grill on medium heat for 5-7 minutes, remove fillets from baking sheet.
5.  Depending on the thickness, grill fillets 3-4 minutes per side or until it reaches an internal temperature of 145°F using a meat thermometer.
   Note: If a grill is unavailable, preheat oven to 350°F and bake for 15-20 minutes.
6.  Remove from grill and let salmon stand for 2 minutes. Serve fillets with salsa and garnish with mint.

Nutrition Facts

Health Benefits: Mint contains antioxidants and is thought to have a soothing effect.