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Serve this island-inspired salmon with fruity salsa for dinner and your guests may just think you're in the tropics. Not in the mood for fish? The salsa also works well with chicken and pork.

Source: Diabetic Living Magazine


Recipe Summary

20 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Thaw fish, if frozen. Rinse the fish; pat dry with paper towels.

  • For salsa, combine chopped pineapple, bell pepper, red onion, 2 tablespoons lime juice, the chile pepper, and 1 tablespoon of the cilantro (or parsley) in a medium bowl; set aside.

  • Combine lime peel, the remaining 1 tablespoon lime juice, the remaining 1 tablespoon cilantro (or parsley), the chili powder, salt, and cayenne pepper in a small bowl. Brush on both sides of the fish.

  • Well grease a wire grill basket. Place the fish in the grill basket, tucking under any thin edges for an even thickness. Place the grill basket on the rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or just until the fish flakes easily with a fork, carefully turning once halfway through grilling.

  • To serve, cut the fish into four serving-size pieces; top with the salsa. If desired, serve with lime wedges and lettuce.


Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

1 serving
257 calories; protein 23.4g; carbohydrates 13.2g; dietary fiber 1.9g; sugars 8.6g; fat 12.4g; saturated fat 2.5g; cholesterol 66.3mg; vitamin a iu 979.1IU; vitamin c 64.1mg; folate 57.1mcg; calcium 32.5mg; iron 0.9mg; magnesium 47.2mg; potassium 588mg; sodium 218.6mg.

3 1/2 lean protein, 1 fruit