SALSA
7 ounces peeled and cored fresh pineapple, chopped medium (about 11/4 cups)
1 scallion, sliced thin
1/2 jalapeno chile, stemmed, seeded, and minced
4 teaspoons fresh lime juice
1 teaspoon minced fresh cilantro
Salt and pepper

FISH
4 teaspoons honey
1/4 teaspoon water
1 teaspoon light brown sugar
3/4 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon ground allspice
4 (6-ounce) skinless center-cut salmon fillets, about 1 1/2 inches thick
Vegetable oil spray

1. FOR THE SALSA: Combine the pineapple, scallion, jalapeno, lime juice, and cilantro in a bowl and season with salt and pepper to taste. Set aside.

2. FOR THE FISH: Position an oven rack 6 inches from the heating element and heat the broiler. Stir the honey and water together in a bowl. In a second bowl, combine the sugar, coriander, ginger, garlic powder, pepper, salt, and allspice. Chopped pineapple adds a bright freshness and provides colorful contrast to the broiled fish.

3. Pat the salmon fillets dry with paper towels and arrange them evenly, skinned side down, on a foil-lined rimmed baking sheet, Brush each fillet with the honey-water mixture. Sprinkle the spice mixture evenly over the salmon and gently press to adhere. Lightly coat the tops of the salmon fillets with vegetable oil spray.

4. Broil the salmon until golden, its sides are opaque, and the fish registers 125 degrees on an instant-read thermometer, 6 to 9 minutes. Transfer the salmon to individual plates and serve with the salsa.

Serves 4 PER SERVING (WILD SALMON): Cal 310; Fat 12g; Sat fat l.Sg; Chol 95mg; Carb 15g; Protein 34g; Fiber lg; Sodium 220mg PER SERVING (FARMED SALMON): Cal 370; Fat 19g; Sat fat 3.Sg; Chol 100mg; Carb lsg; Protein 34g; Fiber lg; Sodium 250mg

LIGHT & HEALTHY 2011, page 27

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