Note: We substituted Grilled Chicken for the Salmon and it was delicious!
Light & Healthy Magazine
Salsa:
1 1/4 c chopped fresh pineapple or substitute mango
1 scallion sliced thin
1/2 jalapeno minced
4 tsps lime juice
1 tsp minced fresh cilantro
salt & pepper to taste
Combine all ingredients for salsa and set aside.
Fish or Chicken:
4 tsps honey
1/4 tsp water
1 tsp brown sugar
3/4 tsp ground coriander
1/2 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp pepper
1/4 tsp salt
1/4 tsp ground allspice
1Tb olive oil
4 (6 oz) skinless center cut salmon fillets or Chicken cutlets
Combine all ingredients for the fish/chicken and marinade the fish/chicken for 30 minutes. To broil the fish, position the oven rack 6" from the heating element, set the oven to broil. Put the fish on a foil lined baking sheet, skin side down. Broil until golden, 6 to 9 minutes. If using chicken then heat grill to medium and grill until done, cutlets will cook fast so keep a close eye on them. Serve with the salsa.
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