Grilled Salmon with Pineapple Roasted Red Pepper Salsa
cups chopped fresh pineapple
cup chopped bottled roasted red sweet peppers
cup snipped fresh cilantro
teaspoon bottled hot pepper sauce
Salt, ground black pepper and sugar
6 ounces fresh salmon filets (skin on)
- In a medium nonreactive bowl combine pineapple, sweet pepper, cilantro, and bottled hot pepper sauce. Season to taste with salt and sugar, if needed.
- Meanwhile, brush salmon with olive oil and season with salt and pepper. Grill salmon, covered, skin-side up, directly over high heat for 3 minutes. Turn salmon. Grill 3 minutes more or until fish flakes easily with tested with a fork. Divide salsa among 4 serving plates. Top with salmon, skin-side down.
From the Test Kitchen
Our chef believes that grilling salmon with the skin on makes for a juicier, more flavorful dish.
Nutrition Facts(Grilled Salmon with Pineapple Roasted Red Pepper Salsa)
- Per serving:
- 323 kcal cal.,
- 14 g fat
- (2 g sat. fat,
- 5 g polyunsaturated fat,
- 6 g monounsatured fat),
- 94 mg chol.,
- 368 mg sodium,
- 13 g carb.,
- 2 g fiber,
- 8 g sugar,
- 34 g pro.
- Percent Daily Values are based on a 2,000 calorie diet