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Brown Sugar Salmon with Strawberries

I first tasted strawberries and cucumber together when living in the UK; now they make a delicious relish for salmon. —Judith Foreman, Alexandria, Virginia
  • Total Time
    Prep: 20 min. + chilling Grill: 10 min.
  • Makes
    4 servings (2 cups relish)

Ingredients

  • 1/3 cup packed brown sugar
  • 1 tablespoon canola oil
  • 1 teaspoon ground mustard
  • 1 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 4 salmon fillets (5 ounces each)
  • RELISH:
  • 1 tablespoon minced fresh mint
  • 1 tablespoon canola oil
  • 1 tablespoon lemon juice
  • 2 teaspoons grated lemon zest
  • 1/8 teaspoon sugar
  • 1 cup finely chopped fresh strawberries
  • 1 small cucumber, finely chopped

Directions

  • In a small bowl, mix the first five ingredients; rub over flesh side of salmon. Refrigerate, covered, 1 hour.
  • For relish, in another bowl, mix mint, oil, lemon juice, lemon peel and sugar. Add strawberries and cucumber; toss to coat.
  • Lightly oil grill rack. Place salmon on grill rack, skin side down. Grill, covered, over medium heat 8-10 minutes or until fish flakes easily with a fork. Serve with relish.
Nutrition Facts
1 fillet with 1/2 cup relish: 375 calories, 20g fat (3g saturated fat), 71mg cholesterol, 375mg sodium, 23g carbohydrate (20g sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1-1/2 fat.

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