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Salmon with Citrus Salsa

"I make each meal from scratch, which results in a lot of hit-or-miss attempts, but this grilled salmon is a surefire winner!" confirms Nancy Shirvani of Terryville, Connecticut. "It makes a perfect light summer supper."

4 ServingsPrep: 5 min. + marinating Grill: 15 min.

Ingredients

1/2 cup raspberry vinegar
1/4 cup reduced-sodium soy sauce
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh gingerroot
1 tablespoon olive oil
1/2 teaspoon hot pepper sauce
1/8 teaspoon pepper
4 salmon fillets (6 ounces each)
CITRUS SALSA:
3/4 cup pink grapefruit segments, cut into bite-size pieces
1/2 cup orange segments, cut into bite-size pieces
1 tablespoon raspberry vinegar
1 tablespoon honey
1 teaspoon minced fresh cilantro
1 teaspoon minced fresh gingerroot
1/8 teaspoon hot pepper sauce

Directions

In a large resealable plastic bag, combine the first seven
ingredients; add salmon. Seal bag and turn to coat; refrigerate for
2 hours. Meanwhile, in a small bowl, combine the salsa ingredients.
Cover and refrigerate until serving.
Drain and discard marinade. Using long-handled tongs, moisten a paper
towel with cooking oil and lightly coat the grill rack. Place
salmon, skin side down, on grill. Grill, covered, over medium heat

2 of 2

Salmon with Citrus Salsa (continued)

Directions (continued)

or broil 4 in. from the heat for 15-20 minutes or until fish flakes
easily with a fork. Serve with salsa. Yield: 4 servings.

Nutrition Facts: One serving (1 fillet with 3 tablespoons salsa) equals 361 calories, 19 g fat (4 g saturated fat), 112 mg cholesterol, 241 mg sodium, 12 g carbohydrate, 1 g fiber, 35 g protein. Diabetic Exchanges: 4-1/2 lean meat, 1 fruit, 1 fat.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.