Grilled Cajun Salmon with Tomato Pineapple Salsa
Grilled Cajun Salmon with Tomato Pineapple Salsa
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
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 |
Serve with rice and salad.
Ingredients
- 2 tbsp minced fresh parsley
- 2 tbsp extra-virgin olive oil
- 1 tsp Cajun seasoning
- 1/2 tsp salt
- 1/2 tsp 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 quartered cherry tomatoes
- 1/2 cup chopped red onions
- 2 tbsp chopped fresh parsley
- 1 tbsp extra-virgin olive oil
- 1/4 tsp salt
- 1/4 tsp 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.
Source : Canadian Living Magazine: July 2002
- Keywords : Main Course; Cajun; Summer; Salmon; Pineapple; Red onions; Tomatoes; Grill/Barbecue;
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