| Level: | Easy |
| Total: | 50 min |
| Prep: | 10 min |
| Inactive: | 30 min |
| Cook: | 10 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 50 min |
| Prep: | 10 min |
| Inactive: | 30 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 4 teaspoons olive oil, divided
- 4 (6-ounce) salmon fillets, skin-on
- 2 teaspoons Essence, recipe follows
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 recipe Fruit Salsa, recipe follows
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 3/4 cup small diced pineapple
- 3/4 cup small diced mango
- 1/2 cup small diced strawberries
- 1/4 cup small diced red onion
- 1 jalapeno, stemmed, seeded and finely chopped
- 2 tablespoons chopped fresh mint leaves
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon freshly squeezed lime juice
- 1/4 teaspoon salt
Instructions
- Preheat a grill to medium.
- Brush both sides of the salmon with the olive oil. Season the salmon on both sides with the Essence, salt and pepper. Place the fish on the grill, skin side down and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 3 minutes. Turn the fish over and cook for an additional 2 minutes, or until cooked through to the desired degree of doneness.
- Remove the fish from the grill and serve with the fruit salsa spooned over the fish. Serve immediately.
- Combine all ingredients thoroughly.
- In a medium non-reactive bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and allow the salsa to macerate for 20 to 30 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 481 |
| Total Fat | 29 g |
| Saturated Fat | 6 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 38 g |
| Cholesterol | 94 mg |
| Sodium | 643 mg |
| Serving Size | 1 of 4 servings |
| Calories | 481 |
| Total Fat | 29 g |
| Saturated Fat | 6 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 38 g |
| Cholesterol | 94 mg |
| Sodium | 643 mg |
Reviews
This is a keeper!!!
Cook’s tip…
If you suffer from GERD (acid reflux/heartburn) or had colon surgery reduce the following ingredients… Paprika: 1 tablespoon, salt: 1 tablespoon & cayenne pepper to 1 to 1 1/4 teaspoon in the rub. Still plenty left over rub for next two meals. And for the salsa: reduce the red onion to 1/8 cup, finely chopped. Purchase the jalapeño that’s mild & already prepped. Use only 3 rings & finely chopped. OJ & lemon is ok to use the full amount unless they are your true trouble maker.
Went to grill, it was raining so I baked the salmon at 375•F on lined, non-stick foil, baking pan until desired doneness. Delicious and skin was crispy for easy removal.
Cook’s tip…
If you suffer from GERD (acid reflux/heartburn) or had colon surgery reduce the following ingredients… Paprika: 1 tablespoon, salt: 1 tablespoon & cayenne pepper to 1 to 1 1/4 teaspoon in the rub. Still plenty left over rub for next two meals. And for the salsa: reduce the red onion to 1/8 cup, finely chopped. Purchase the jalapeño that’s mild & already prepped. Use only 3 rings & finely chopped. OJ & lemon is ok to use the full amount unless they are your true trouble maker.
Went to grill, it was raining so I baked the salmon at 375•F on lined, non-stick foil, baking pan until desired doneness. Delicious and skin was crispy for easy removal.