Grilled Salmon with Warm Mint Pineapple Salsa
From the Registered Dietitians and Chefs of NewYork-Presbyterian Hospital
Recipe Yield: 4 servings
For the 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
For the 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
For the Salsa:
- Heat butter and sauté shallots, jalapeño and ginger in a medium saucepan for 1 minute or until the aromas are released.
- Add orange juice and reduce over medium heat for 1 1/2-2 minutes or until it is reduced by 1/3.
- Add the remaining ingredients, stir and set aside.
For the Salmon:
- Cut salmon evenly into 4 fillets.
- Combine the rest of the ingredients for marinade in a mixing bowl and stir.
- Place salmon on a baking sheet, cover with marinade and wrap with plastic wrap and aluminum foil. Refrigerate up to 3 hours.
- Preheat grill on medium heat for 5-7 minutes, remove fillets from baking sheet.
- 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.
- Remove from grill and let salmon stand for 2 minutes. Serve fillets with salsa and garnish with mint.
Nutritional facts per serving: 161 calories, 5g fat (29% calories from fat), 1g saturated fat (6% calories from saturated fat), 52g cholesterol, 86mg sodium, 24g protein and 4g carbohydrates
Health Benefits: Mint contains antioxidants and is thought to have a soothing effect.
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