Grilled Salmon Skewers with Melon Salsa
- 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.
- 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.
- 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