Recipes

Grilled Salmon with Cherry/Nectarine Salsa

Prep Time: 20 minutes
Cooking Time: 6 to 8 minutes
Makes: 4 servings

1 medium ripe nectarine, halved, pitted and diced
8 fresh cherries, pitted and diced
2 Tbsp. finely chopped onion
2 Tbsp. chopped fresh cilantro or mint
2 Tbsp. fresh lime juice
Pinches ground cumin and crushed chili flakes
4 (5 to 6 oz.) salmon fillets
2 Tbsp. olive oil, plus some for the grill
Salt and freshly ground black pepper to taste
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Method:

Combine the first 6 ingredients in a bowl. Cover and refrigerate until needed. Preheat your barbecue or indoor grill to medium-high. Let fish warm at room temperature while the grill heats up. Brush the fish with the 2 Tbsp. oil; season with salt and pepper. Lightly oil the bars of the grill. Grill the fish 3 to 4 minutes per side, or until just cooked through.
Plate the salmon, top with salsa, and enjoy.

What to serve alongside:

For a fine summer meal, serve the salmon with a couple of salads you create from recipes in our website recipe collection, such as Green Bean Salad with Tahini Dressing, and 6-Vegetable Rice Salad.

Options:

Instead of salmon fillets, use salmon steaks in this recipe. Or, instead of salmon, use another type of fish in this recipe, such as halibut fillets or steaks. Make cherry peach salsa by replacing the nectarine with a peach that is similar in size. If you do, you’ll have to remove the peach’s fuzzy skin. To do so, mark a shallow X into the blossom end of the peach. Plunge the peach into boiling water for 30 seconds, or until the skin starts to loosen from the flesh. Set the peach in cold water, peel off the skin, and it’s ready to be cubed for the salsa.

Nutrition:

Per Serving: About 291 calories, 22.2g protein, 19g fat (3.4g saturated), 7.4g carbohydrate, 0.7g dietary fibre, 62mg cholesterol, 60mg sodium. %RDI: 2% calcium, 4% iron, 3% vit A, 15% vit C, 17% folate

Prep Time: 20 minutes 
Cooking Time: 6 to 8 minutes
Makes: 4 servings

Method:

Combine the first 6 ingredients in a bowl. Cover and refrigerate until needed. Preheat your barbecue or indoor grill to medium-high. Let fish warm at room temperature while the grill heats up. Brush the fish with the 2 Tbsp. oil; season with salt and pepper. Lightly oil the bars of the grill. Grill the fish 3 to 4 minutes per side, or until just cooked through. 
Plate the salmon, top with salsa, and enjoy.

What to serve alongside:

For a fine summer meal, serve the salmon with a couple of salads you create from recipes in our website recipe collection, such as Green Bean Salad with Tahini Dressing, and 6-Vegetable Rice Salad.

Options:

Instead of salmon fillets, use salmon steaks in this recipe. Or, instead of salmon, use another type of fish in this recipe, such as halibut fillets or steaks. Make cherry peach salsa by replacing the nectarine with a peach that is similar in size. If you do, you’ll have to remove the peach’s fuzzy skin. To do so, mark a shallow X into the blossom end of the peach. Plunge the peach into boiling water for 30 seconds, or until the skin starts to loosen from the flesh. Set the peach in cold water, peel off the skin, and it’s ready to be cubed for the salsa.

Nutrition:

Per Serving: About 291 calories, 22.2g protein, 19g fat (3.4g saturated), 7.4g carbohydrate, 0.7g dietary fibre, 62mg cholesterol, 60mg sodium. %RDI: 2% calcium, 4% iron, 3% vit A, 15% vit C, 17% folate