Grilled Salmon with Pineapple Pecan Salsa

  • Serves 4
  • Georgia Pecan Commission

Salmon is one fish that can stand up to the zesty flavors of pineapple, cilantro, and jalapeño used here. Toasted pecans add a welcome crunch.

  • 1-1/2 cups chopped fresh pineapple
  • 1/2 cup chopped red onion
  • 1/4 cup packed cilantro leaves, finely chopped
  • 1 jalapeño pepper, seeded and chopped
  • 1/4 teaspoon salt
  • 3/4 cup chopped Georgia Pecans, toasted
  • 4 small salmon steaks (about 5-oz. each)

About 30 minutes before serving, combine the pineapple, red onion, cilantro, jalapeño, and salt to make salsa; set aside.

Prepare a hot charcoal fire or preheat a gas grill. Place the salmon steaks on the grill and cook, turning just once, until the fatty edges are crispy and the salmon looks like it will flake-about 5 - 6 minutes each side.

To serve, stir pecans into salsa; top each salmon steak with about 1/3 cup salsa.

Nutrition information per serving-302 calories; 24g protein; 11g carbohydrates;
2g fiber; 18g fat; 1g saturated fat; 62mg cholesterol; 218mg sodium.

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