Pan-Grilled Salmon with Pineapple Salsa
Rita Maas
Ingredients
- 1 cup chopped fresh pineapple
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped cilantro
- 1 tablespoon rice vinegar
- 1/8 teaspoon ground red pepper
- Cooking spray
- 4 (6-ounce) salmon fillets (about 1/2-inch thick)
- 1/2 teaspoon salt
Preparation
Combine first 5 ingredients (through pepper) in a bowl; set aside.
Heat a nonstick grill pan coated with cooking spray over medium-high heat. Sprinkle fish with salt. Cook fish 4 minutes on each side or until it flakes easily when tested with a fork. Top with salsa.
Print
- Yield: serves 4 (serving size: 1 fillet and 1/3 cup salsa)
Fish is prominent in the Willett plan since it's a lean protein source. Salmon is particularly good because it contains plenty of heart-healthy fats called omega 3s
Nutritional Information
| Calories per serving: | 294 |
|---|---|
| Calories per serving: | 41% |
| Fat per serving: | 13.2g |
| Saturated fat per serving: | 3.1g |
| Monounsaturated fat per serving: | 5.7g |
| Polyunsaturated fat per serving: | 3.2g |
| Protein per serving: | 36.4g |
| Carbohydrates per serving: | 5.6g |
| Fiber per serving: | 0.6g |
| Cholesterol per serving: | 87mg |
| Iron per serving: | 0.8mg |
| Sodium per serving: | 375mg |
| Calcium per serving: | 26mg |
Good to Know
Perfect for a summer night, this tropical salmon provides omega-3 fatty acids. Add fiber, which aids in digestion, with half a cup of whole-grain rice.
Health
