Barbecued Salmon with Fresh Raspberry Salsa
4 ounces fresh skinless salmon fillets, about 1-inch thick
teaspoon salt and ground black pepper
tablespoons bottled barbecue sauce
nectarines, pitted and chopped
cup fresh raspberries
cup coarsely chopped toasted pecans
- Rinse fish; pat dry with paper towels. Sprinkle salmon with 1/8 teaspoon each salt and pepper. Brush 2 tablespoons of the barbecue sauce on both sides of the salmon.
- For charcoal grill, cook salmon on greased grill rack directly over medium coals for 8 to 12 minutes or until salmon flakes when tested with a fork, turning once halfway through grilling. (For gas grill, preheat grill. Reduce heat to medium. Place salmon on greased grill rack over medium heat. Cover and grill as above.)
- For raspberry salsa, in medium bowl combine nectarines, raspberries, pecans, and the remaining 1 tablespoon barbecue sauce. Serve salmon with salsa and lemon wedges.
Nutrition Facts(Barbecued Salmon with Fresh Raspberry Salsa)
- Per serving:
- 317 kcal cal.,
- 18 g fat
- (3 g sat. fat,
- 6 g polyunsaturated fat,
- 7 g monounsatured fat),
- 67 mg chol.,
- 271 mg sodium,
- 17 g carb.,
- 4 g fiber,
- 10 g sugar,
- 24 g pro.
- Percent Daily Values are based on a 2,000 calorie diet