Grilled Cajun Salmon with Tomato Pineapple Salsa
Serve with: Turmeric Rice and Salad
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 395 |
| pro | 27 g |
| total fat | 25 g |
| sat. fat | 4 g |
| carb | 16 g |
| fibre | 2 g |
| chol | 74 mg |
| sodium | 532 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 9% |
| vit A | 8% |
| vit C | 38% |
| folate | 27% |
-
2 tbsp (25 mL) minced fresh parsley
2 tbsp (25 mL) extra-virgin olive oil
1 tsp (5 mL) Cajun seasoning
1/2 tsp (2 mL) each salt and pepper
4 salmon fillets (with skin), about 1-1/2 lb (750 g)
Tomato Pineapple Salsa:
1 can (14 oz/398 mL) pineapple slices in own juice
1 cup (250 mL) quartered cherry tomatoes
1/2 cup (125 mL) chopped red onion
2 tbsp (25 mL) chopped fresh parsley
1 tbsp (15 mL) extra-virgin olive oil
1/4 tsp (1 mL) each salt and pepper
Preparation:
In small bowl, combine parsley, oil, Cajun seasoning, salt and pepper; rub onto salmon. Place, skin side down, on greased grill over medium heat; close lid and cook, turning once, until fish flakes easily when tested, about 10 minutes.
Tomato Pineapple Salsa: Meanwhile, drain pineapple, reserving 2 tbsp (25 mL) juice. Cut pineapple into 1/2-inch (1 cm) chunks. In small bowl, combine pineapple, reserved juice, tomatoes, onion, parsley, oil, salt and pepper; serve over salmon.
Additional Information
-
Tip: If you don't have any Cajun seasoning, use 1/4 tsp (1 mL) each dried oregano, cayenne pepper, paprika and salt.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »