Grilled Salmon with Tomato, Cucumber and Caper Salsa
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
The salmon can be grilled two ways. The first method requires a fish-grilling basket, which can be found at many cookware and barbecue stores (use one that's about 18 by 6 inches for this recipe). The second technique doesn't call for any special equipmen
Ingredients
1/3 cup fresh lemon juice
1/3 cup extra-virgin olive oil
1/3 cup chopped shallots
1 tablespoon grated lemon peel
1 3/4 teaspoons ground cumin
1 medium English hothouse cucumber, unpeeled, diced
1 12-ounce basket small cherry tomatoes, each quartered
1 large yellow bell pepper, diced
1/4 cup drained capers
2 tablespoons chopped fresh cilantro
Nonstick vegetable oil spray
1 2 1/2- to 2 3/4-pound salmon fillet with skin (1 whole side)
Instructions
Whisk first 5 ingredients in small bowl. Season marinade with salt and pepper.
Combine 1/2 cup marinade, cucumber and next 4 ingredients in medium bowl; season salsa with salt and pepper. Let stand 30 minutes; toss occasionally.
Spray barbecue rack with nonstick spray and prepare barbecue (medium-high heat). Place salmon, skin side down, in large glass baking dish. Top with remaining marinade. Let stand 10 minutes. Sprinkle with salt and pepper.
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