2 1/2 tbs paprika
2 tbs salt
2 tbs garlic powder
1 tbs black pepper
1 tbs onion powder
1 tbs cayenne pepper
1 tbs dried oregano
1 tbs dried thyme
combine all thoroughly. (best part is this makes 2/3 of a cup so you can use it in other dishes in the future, like chicken)
3/4 cup small diced pineapple
3/4 cup small diced mango
1/2 cup small diced strawberries
1/4 cup small red onion
1 jalapeno stemmed and diced
2 tbs chopped fresh mint leaves
2 tbs fresh squeezed orange juice
1 tbs fresh squeezed lime juice
1/4 tsp salt
Combine in a non reactive bowl and let macerate for 20 - 30 min.
Heat grill to a medium.
Brush both sides of the salmon with olive oil and season with the seasoning
Place fish on grill, skin side down and cook on each side for at least 3 min, or until fish is desired doneness.
Serve and top with salsa and enjoy!
In order to ensure max hotness, i always add an extra bit of cayenne for flair, and if you like spicy make salsa during the day and let macerate for 2-3 hours to ensure all the heat absorbs into the salsa. I also add some cayenne to the salsa even though it doesn't call for it because it adds more spice. ENJOY!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (175g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 231 (60%)|
|Amt Per Serving||% DV|
|Total Fat 25.7g||34 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 93.5mg||29 %|
|Sodium 101.3mg||3 %|
|Potassium 644.4mg||17 %|
|Total Carbohydrate 1.6g||0 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 1.1g|
|Protein 35g||50 %|
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: 385
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