Grilled Cajun Salmon with Tomato Pineapple Salsa

Tested Till Perfect

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.





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