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Grilled Salmon with Pineapple Roasted Red Pepper Salsa

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  • Makes: 4 servings
  • Start to Finish: 20 mins

Grilled Salmon with Pineapple Roasted Red Pepper Salsa

Directions

  1. In a medium nonreactive bowl combine pineapple, sweet pepper, cilantro, and bottled hot pepper sauce. Season to taste with salt and sugar, if needed.
  2. 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.

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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
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