Yield: 4 servings
|1||Pacific salmon fillet, about 1 1/2 lbs|
|½ large||Pink grapefruit|
|2 tablespoons||Red onion, finely chopped|
|1||Jalapeno Pepper, chopped|
|1 tablespoon||Lime Juice|
|1 cup||Blueberries, fresh or thawed|
|2 tablespoons||Fresh Cilantro, chopped|
|Calories: 265.8 Total Fat (g): 8.8|
|Protein (g): 38.0 Saturated Fat (g):|
|Sodium (g): 141.2 Cholesterol (mg):|
The best of the West Coast. Fresh salmon in in season July-September.
Today's frozen salmon is also excellent.
Section pink grapefruit amd discard membrane. Dice grapefruit and mix with other salsa ingredients. Prepare the barbecue and oil the grill well. Cut the salmon into 4 serving portions. Barbecue skin down over medium high heat for about 10 minutes per inch of thickness. Spoon salsa over salmon or serve on the side.
Source/Author: B.C. Salmon Marketing Council / type Bob Shiells Nutrition: per: Serving
: Carbohyrates (g): 10.0 Submitted By BOB SHIELLS On 08-07-95