Easy Salmon with Cranberry-Poblano Salsa Recipe

Salmon with Cranberry-Poblano Salsa

YIELD Makes 4 servings

INGREDIENTS

1 poblano pepper, finely chopped 1/2 cup pineapple tidbits, drained 1/2 cup sweetened dried cranberries 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro leaves 1 teaspoon grated lemon peel 2 tablespoons lemon juice 4 salmon fillets (6 ounces each), skinned Salt and black pepper

PREPARATION:

1. Preheat broiler. Combine poblano pepper, pineapple, cranberries, onion, cilantro, lemon peel and juice in medium bowl. Toss gently to blend. Let stand 15 minutes to blend flavors.
2. Spray broiler pan and rack with cooking spray. Arrange fillets on rack. Sprinkle lightly with salt and pepper; broil 5 minutes. Turn; sprinkle lightly with salt and pepper. Broil 5 minutes more or until opaque in center. Serve fillets with cranberry-poblano salsa.

Note Add the juice of 1 to 2 limes to salsa. Note Try Cranberry-Poblano Salsa with other grilled meats. This recipe appears in: Fish NUTRITIONAL INFORMATION: Serving Size: 1 fillet plus 1/2 cup salsa Sodium 102 mg Protein 35 g Fiber 1 g Carbohydrate 21 g Cholesterol 99 mg Saturated Fat 4 g Total Fat 18 g Calories from Fat 43 % Calories 393 DIETARY EXCHANGE: Meat 5 Fruit 1.5