Spice-Rubbed Grilled Salmon with Fruit Trio Salsa
Summer might be winding down, but there’s plenty of seasonal brightness in this Spice-Rubbed Grilled Salmon topped with Fruit Trio Salsa. The freshness of this pescatarian delight has a bit of a kick from the spice rub, which is balanced by the sweetness from pineapple, mango and peach.
PREP TIME
20 minutes
COOK TIME
15 minutes
INGREDIENTS
17
Serves: 4
Ingredients
- 1 lb1 lb1 lb Wild Caught Salmon Filet
- 2 tsp2 tsp2 tsp Kosher Salt
- .5 tsp.5 tsp.5 tsp Garlic Powder
- .5 tsp.5 tsp.5 tsp Ground Fresh Black Peppercorns
- .5 tsp.5 tsp.5 tsp Paprika
- pinch pinch pinch Chili Powder
- Avocado Oil, spray
- 1 cup1 cup1 cup Pineapple, fresh, diced
- 111 Peaches, diced
- 111 Mango, diced
- 111 Red Bell Pepper, diced
- .5.5.5 Jalapeño, fine diced
- .5.5.5 Red Onion, diced
- 333 Green Onion (Scallion), chopped
- .333 cup.333 cup.333 cup Cilantro, chopped, fresh
- 222 Lime, small
- 1 tsp1 tsp1 tsp Kosher Salt
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat grill to 400 degrees F. While grill is heating, mix together spices in a small bowl.
- Use a paper towel to pat the salmon filet dry. Spread the spice blend evenly into the cut-side of the salmon filet.
- Once grill is heated, carefully spray the grates with avocado oil spray. This will keep the salmon from sticking.
- Place salmon filet on the prepared grill, spice-rubbed side down. Set a timer for 6 minutes and don't touch the salmon. This will create perfect grill marks without the fish sticking to the grates.
- Gently flip the filet to skin-side down, grilling for an additional 8 to 10 minutes or until salmon reaches an internal temperature of 145 degrees F in the thickest part of the filet.
- Add fruit, peppers and onions/scallions to a medium bowl.
- Zest and juice limes into the bowl and fold in fresh cilantro and kosher salt. Taste, adjust salt and serve.
- Salsa can be made up to 24 hours in advance. Store in an air-tight container in the refrigerator.
For the Salsa:
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free GAPS Gluten Free Grain Free Nut Free Paleo Pescetarian Seafood Shellfish Free Whole30| This is our estimate based on online research. | |
| Calories: | 207 |
| Fat: | 7 g |
| Carbohydrates: | 14 g |
| Protein: | 22 g |
| Cholesterol: | 54 g |
| Sodium: | 892 mg |
| Fiber: | 1 g |
| Sugars: | 10 g |
| Calculated per serving. | |
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