Salmon is the top source of some seriously good-for-you essential fatty acids. This recipe is a version on my coauthor, Cindy Kleckner's Grilled Salmon Fillets with Fresh Fruit Salsa. I switched up the fresh fruit and herbs in the salsa salsa in this recipe to suit my taste. That's the beauty of cooking! Don't like a spice or herb? Substitute a different one. Can't find a particular fruit at your market? Switch in another favorite.
Author Rosanne Rust MS RDN, www.rustnutrition.com
3/4cupfresh mangopeeled, seeded, and diced
1small ripe nectarinepitted and diced
1fresh jalapeño pepperseeded and diced
44-ouncesalmon fillets with skin on
To make a fruit salsa, combine the mango, nectarine, jalapeño pepper, and cilantro (or your choice of fresh herbs). Cover and chill for one hour or more.
Preheat your grill on high; then lower the temperature to moderate heat. Pour the olive oil into a small prep bowl. Using a basting brush, lightly brush the surface of the fish with olive oil. Place the fish skin-side-down on the grill and cook for 10 minutes per inch.
Transfer fish to platter and top with the chilled fruit salsa.