Grilled Salmon Fillets with Fresh Fruit Salsa - dummies

Grilled Salmon Fillets with Fresh Fruit Salsa

By Rosanne Rust, Cynthia Kleckner

The fresh fruit salsa in this recipe for grilled salmon complements the distinctive flavor of the fish. Salmon is the top source of some seriously good-for-you essential fatty acids. It’s so versatile you can prepare it in many ways, from basic grilling to sautéing or stir-frying.

Grilled Salmon Fillets with Fresh Fruit Salsa

Prep time: 5 minutes

Cook time: 10 minutes

Yield: 4 servings

1/2 small papaya, peeled, seeded, and chopped

1 small ripe peach or nectarine, pitted and chopped

1 fresh jalapeño chili pepper, seeded and chopped

1 tablespoon rosemary, basil, or thyme

Four 4-ounce salmon fillets with skin on

Olive oil (optional)

  1. To make a fruit salsa, combine the papaya, peach or nectarine, jalapeño pepper, and your choice of rosemary, basil, or thyme. Cover and chill thoroughly.

  2. Preheat your grill on high; then lower the temperature to moderate heat. If desired, lightly brush the surface of the fish with olive oil. Place the fish skin-side-down on the grill and cook for 10 minutes per inch.

  3. Serve with the chilled fruit salsa.

Per serving: Calories 270 (From Fat 132); Fat 13g (Saturated 3g); Cholesterol 76mg; Sodium 80mg; Carbohydrate 8g (Dietary Fiber 2g); Protein 27g; Potassium 627mg.

If you’re buying fresh salmon, ask your fishmonger to cut the fillets into individual portions. The presentation will be cleaner and the portions better controlled.

Grilling fish with the skin on prevents the flesh from burning. The skin should be crisp but not burnt. Covering the grill causes the fish to cook from the top down, and you don’t even have to turn it! Remove the fish from the grill using two metal spatulas to prevent the fish from breaking apart.

Vary It! Use your favorite fruit for the salsa. Another great flavor combination is fresh chopped pineapple, papaya, jicama, chopped red bell pepper, and Serrano chile with grated ginger and cilantro.