Grilled Salmon Skewers with Melon Salsa
The honeydew melon and yellow sweet peppers make a refreshing and colorful side dish to the grilled salmon in this healthy dinner recipe.
Ingredients
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1 cup finely chopped honeydew and/or cantaloupe melon
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1/2 of a medium yellow sweet pepper, finely chopped
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2 tablespoons lime juice
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1 tablespoon snipped fresh basil or cilantro
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1/8 teaspoon salt
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1/8 teaspoon ground black pepper
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4 6- to 8- ounce fresh salmon filets
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1 tablespoon olive oil
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1/8 teaspoon salt
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1/8 teaspoon ground black pepper
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2 cups hot cooked brown rice
Directions
1.
For salsa, in a medium bowl, stir together melon, sweet pepper, lime juice, basil, and 1/8 teaspoon each salt and ground black pepper. Cover and chill until serving time or up to 2 hours.
2.
Slice salmon filets lengthwise into 1 1/2-inch wide strips. Thread each salmon strip accordian-style onto skewers. Brush with olive oil. Season with 1/8 teaspoon each salt and black pepper.
3.
For a charcoal grill, grill skewers on the well-oiled rack of an uncovered grill directly over medium coals for 6 to 8 minutes or until fish flakes when tested with a fork, turning once halfway through grilling. (For a gas grill preheat grill. Reduce heat to medium. Place skewers on a well-oiled grill rack, cover, and grill as above.) Serve skewers on hot cooked rice topped with salsa.
Nutrition information
Calories 474, Total Fat 23 g, Saturated Fat 4 g, Monounsaturated Fat 9 g, Polyunsaturated Fat 7 g, Cholesterol 100 mg, Sodium 259 mg, Carbohydrate 29 g, Total Sugar 5 g, Fiber 2 g, Protein 37 g. Daily Values: Vitamin A 0%, Vitamin C 100%, Calcium 4%, Iron 7%.
Percent Daily Values are based on a 2,000 calorie diet
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