Salmon with Citrus Salsa Recipe

5 1 1
Salmon with Citrus Salsa Recipe
Salmon with Citrus Salsa Recipe photo by Taste of Home
Publisher Photo

Salmon with Citrus Salsa Recipe

Read Reviews
5 1 1
Publisher Photo
"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."
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 15 min.

Ingredients

  • 1/2 cup raspberry vinegar
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons minced fresh cilantro or fresh parsley
  • 1-1/2 teaspoons ground ginger or 2 tablespoons minced fresh gingerroot
  • 1 tablespoon olive or canola 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 or parsley
  • 1/8 teaspoon ground ginger or 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 bowl, combine salsa ingredients. Cover and refrigerate until serving.
Drain and discard marinade. Coat grill rack with cooking spray before starting grill. Place salmon, skin side down, on grill. Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with a fork. Serve with salsa. Yield: 4 servings.
Originally published as Salmon with Citrus Salsa in Light & Tasty June/July 2001, p16

Nutritional Facts

1 each: 361 calories, 19g fat (4g saturated fat), 112mg cholesterol, 241mg sodium, 12g carbohydrate (0 sugars, 1g fiber), 35g protein. Diabetic Exchanges: 4-1/2 lean meat, 1 fruit, 1 fat.

  • 1/2 cup raspberry vinegar
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons minced fresh cilantro or fresh parsley
  • 1-1/2 teaspoons ground ginger or 2 tablespoons minced fresh gingerroot
  • 1 tablespoon olive or canola 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 or parsley
  • 1/8 teaspoon ground ginger or 1 teaspoon minced fresh gingerroot
  • 1/8 teaspoon hot pepper sauce
  1. 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 bowl, combine salsa ingredients. Cover and refrigerate until serving.
  2. Drain and discard marinade. Coat grill rack with cooking spray before starting grill. Place salmon, skin side down, on grill. Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with a fork. Serve with salsa. Yield: 4 servings.
Originally published as Salmon with Citrus Salsa in Light & Tasty June/July 2001, p16

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSalmon with Citrus Salsa

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
revbakn User ID: 4637196 204281
Reviewed Oct. 11, 2011

"As Pacific NW salmon lovers, we are always on the lookout for great new salmon recipes. This is a winner! Even won over our "don't eat fish" son and daugher-in-law."

Loading Image