A favorite of ours from Cooking Light. Use a peach that's just ripe so its juicy but still holds its shape. King (also called chinook) salmon is the best quality and works well in this dish, though sockeye salmon is great as well.
Preheat grill to high heat.
Combine first 8 ingredients in a bowl; add jalapeno, if desired. Sprinkle mixture with 1/4 teaspoon salt; toss gently. Sprinkle fillets evenly with remaining 3/4 teaspoon salt and black pepper. Place the fillets on a grill rack coated with cooking spray, and grill for 10 minutes or until desired degree of doneness, turning after 5 minutes. Serve with salsa.
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Serving Size: 1 Serving (22g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 44 | ||
Calories from Fat: 32 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 291.2mg | 10 % | |
Potassium 24.8mg | 1 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.3g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 44
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