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Salmon with Citrus Salsa

 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.


  • 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)
  • 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


  • 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.
Nutritional 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.