On a really organized week, I have a menu plan by Monday to take the stress out of getting to 5 PM in the afternoons and trying to figure out,”What’s for dinner?” Sometimes I think planning is the hardest part.
This is a great recipe – and good for you too! I found this at DiabeticHealthInfo.com. I must confess, I don’t like the smell of fish, even though I enjoy eating it. I try to do fish on the grill to avoid the fishy smell in the house.
Grilled Salmon and Citrus Salsa
1 1.5-lb fresh or frozen salmon fillet (with skin), cut 1 inch thick
2 tbsp sugar
1.5 tsp finely shredded orange peel
1 tsp salt
1/4 tsp ground black pepper
non-stick cooking spray
1 recipe citrus salsa*
*Citrus Salsa: In a small bowl, combine 1 tsp finely shredded orange peel; 2 oranges, peeled, sectioned and chopped; 1 cup chopped fresh pineapple or canned pineapple tidbits (juice pack), drained; 2 tbsp snipped fresh cilantro; 1 sliced green onion; and 1 fresh jalapeno pepper, seeded and finely chopped.** Cover and chill until ready to serve or up to 24 hours.
**Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. if your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Thaw fish, if frozen. Cut into 6 serving-size portions. Rinse fish and pat dry with paper towels. In a small bowl, stir together sugar, orange peel, salt and pepper. Sprinkle sugar mixture evenly onto salmon (not onto skin side) and rub with fingers. Place salmon, sugar side up, in a glass baking dish. Cover and chill for 8 to 24 hours.
Coat an unheated grill rack with nonstick cooking spray. Prepare grill for indirect grilling. Test for medium heat above drip pan. Drain salmon, discarding liquid. Place salmon pieces, skin sides down on the grill rack over the drip pan. Cover and grill for 14 to 18 minutes or until fish flakes easily when tested with a fork. If desired, carefully slip a metal spatula between fish and skin. Lift fish up and away from skin and discard skin. Serve fish with Citrus Salsa.
Makes 6 Servings.
Dietary Exchanges: 0.5 Fruit, 3.5 Lean Meat, 0.5 Fat, 0.5 Carb Choices
Nutrients Per Serving:
12 g Total Fat
2 g Saturated Fat
66 mg Cholesterol
457 mg Sodium
11 g Carbohydrate
1 g Fiber
23 g Protein
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