Serves 4
 iwi-pineapple salsa is refreshing and light.
It pairs well with simply grilled salmon, ahi tuna, or chicken breasts. To save time, you
can make the salsa up to a day ahead of time.
Ingredients:
1 container Juice Harvest fresh cut Hawaiian Gold pineapple rings, diced
3 organic green kiwis, peeled and diced
1 ear yellow corn, kernels cut off the cob
½ medium red onion, diced
1 red jalapeno pepper, seeded and minced
1 clove Melissa's organic garlic, minced
½ cup fresh cilantro leaves, minced
1 tablespoon fresh lime juice
¼ teaspoon kosher salt
-cooking spray
4 5-ounce wild salmon filets
1/8 teaspoon salt
¼ teaspoon black pepper
Instructions:
Combine the pineapple, kiwi, corn kernels, onion, jalapeno, garlic, cilantro, lime juice, and kosher salt in a glass bowl. Mix well, cover, and chill.
Preheat broiler. Spray broiler pan with cooking spray. Season the tops of the salmon with salt and pepper. Broil salmon for 6-8 minutes, until the outside turns opaque. Transfer to a serving plate and serve with salsa on the side or on top.
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Each piece of salmon with ¾-cups salsa contains: |
Calories
Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugars
Protein
Vitamin A
Vitamin C
Calcium
Iron
|
295
10 g
1 g
80 mg
270 mg
20 g
5 g
12 g
30 g
8% DV
116% DV
5% DV
12% DV
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