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Grilled Salmon Skewers with Melon Salsa

The honeydew melon and yellow sweet peppers make a refreshing and colorful side dish to the grilled salmon in this healthy dinner recipe.

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  • Makes: 4 servings
  • Serving Size: 2 kabobs, 1/2 cup rice, and 1/3 cup salsa
  • Prep: 25 mins
  • Grill: 6 mins

Grilled Salmon Skewers with Melon Salsa



  1. For salsa, in a medium bowl, stir together melon, sweet pepper, lime juice, basil, and 1/8 teaspoon each salt and ground black pepper. Cover and chill until serving time or up to 2 hours.
  2. Slice salmon filets lengthwise into 1 1/2-inch wide strips. Thread each salmon strip accordian-style onto skewers. Brush with olive oil. Season with 1/8 teaspoon each salt and black pepper.
  3. For a charcoal grill, grill skewers on the well-oiled rack of an uncovered grill directly over medium coals for 6 to 8 minutes or until fish flakes when tested with a fork, turning once halfway through grilling. (For a gas grill preheat grill. Reduce heat to medium. Place skewers on a well-oiled grill rack, cover, and grill as above.) Serve skewers on hot cooked rice topped with salsa.

Nutrition Facts (Grilled Salmon Skewers with Melon Salsa)

    Per serving:
  • 474 kcal cal.,
  • 23 g fat
  • (4 g sat. fat,
  • 7 g polyunsaturated fat,
  • 9 g monounsatured fat),
  • 100 mg chol.,
  • 259 mg sodium,
  • 29 g carb.,
  • 2 g fiber,
  • 5 g sugar,
  • 37 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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