Barbecued Salmon with Fresh Raspberry Salsa

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  • Makes: 4 servings
  • Serving Size: 1 fillet and 3/4 cup salsa
  • Start to Finish: 20 mins
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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
Lemon wedges
  1. 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.
  2. 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.)
  3. 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
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