Serve with: Pita Triangles (see below) and Sliced Tomatoes
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2003
Ingredients
Method
In small bowl, mix together lime juice, chili powder, jalapeño pepper, vegetable oil and 1/4 tsp (1 mL) of the salt ; spread on top of each fillet. Let stand for 10 minutes.
Meanwhile, core, seed and quarter red and yellow peppers; place in bowl. Diagonally slice zucchini 1/2 inch (1 cm) thick; add to bowl. Add olive oil, Italian herb seasoning, pepper and remaining salt ; toss to coat.
Place vegetables and salmon, skin side down, on greased grill over medium-high heat. Close lid and grill until salmon flakes easily when tested and vegetables are tender-crisp, about 10 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 382 mg
- Protein 27 g
- Calories 340.0
- Total fat 22 g
- Cholesterol 74 mg
- Saturated fat 4 g
- Total carbohydrate 9 g
%RDI
- Iron 10.0
- Folate 30.0
- Calcium 4.0
- Vitamin A 24.0
- Vitamin C 178.0
