- make this recipe
- user reviews ()
- 1 cup finely chopped honeydew and/or cantaloupe melon
- 1/2 medium yellow sweet pepper, finely chopped
- 2 tablespoons lime juice
- 1 tablespoon snipped fresh basil or cilantro
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 4 6 - 8 ounces fresh salmon fillets
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 cups hot cooked brown rice
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.
- Servings Per Recipe 4,
- cal. (kcal) 474,
- Fat, total (g) 23,
- chol. (mg) 100,
- sat. fat (g) 4,
- carb. (g) 29,
- Monosaturated fat (g) 9,
- Polyunsaturated fat (g) 7,
- fiber (g) 2,
- sugar (g) 5,
- pro. (g) 37,
- vit. A (IU) 194,
- vit. C (mg) 59,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 14,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 65,
- Cobalamin (Vit. B12) (µg) 5,
- sodium (mg) 259,
- Potassium (mg) 820,
- calcium (mg) 40,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
