Recipe brought to you by the Registered Dietitians of NewYork-Presbyterian.
Recipe Yield: 4 servings
- 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
- 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
- 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.
- 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.
|Amount Per Serving|
|Total Fat 5g (2% of calories from fat)|
|Saturated Fat 1g (6% of calories from saturated fat)|
|Total Carbs 4g|
Health Benefits: Mint contains antioxidants and is thought to have a soothing effect.