Prep 20 mins
Cook 8 mins
Salmon topped with a fresh fruit sweet and savory salsa is delicious and healthy.
- 396.89-453.59 g salmon fillets (about 1 inch thick, fresh or frozen) or 396.89-453.59 g halibut fillets (about 1 inch thick, fresh or frozen)
- 177.44 ml chopped fresh strawberries or 177.44 ml chopped peeled peaches or 177.44 ml nectarine
- 78.07 ml chopped peeled kiwi fruits or 78.07 ml fresh apricot
- 14.79 ml snipped fresh cilantro
- 14.79 ml orange juice or 14.79 ml apple juice
- 1 fresh jalapeno pepper, seeded and chopped*
- 4.92 ml olive oil or 4.92 ml cooking oil
- 1.23 ml lemon-pepper seasoning
- nonstick cooking spray
- fresh cilantro stem (optional)
- Thaw fish, if frozen.
- Rinse fish; pat dry with paper towels.
- Cut into 4 serving-size pieces.
- For fruit salsa, in a medium bowl, stir together strawberries, peaches, or nectarines; kiwifruit or apricots; the snipped cilantro; the orange juice or apple juice; and jalapeno chile pepper.
- Set aside.
- Brush both sides of each fish piece with oil.
- Sprinkle with lemon-pepper seasoning.
- Coat the unheated rack of a broiler pan with nonstick cooking spray.
- Place fish on rack.
- Broil 4 inches from heat for 8 to 12 minutes or just until fish flakes easily when tested with a fork, turning once halfway through broiling.
- Serve with the fruit salsa.
- If desired, garnish with cilantro sprigs. Makes 4 servings.
- *Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
- Grill Method: Coat the unheated rack of an uncovered grill with nonstick cooking spray. Place fish on rack directly over medium coals. Grill for 8 to 12 minutes or just until fish flakes easily when tested with a fork, turning once halfway through grilling.
I wanted to use the strawberries against the apricots for contrast, but couldn't find apricots. I used a mix of peaches and mangoes to go with the strawberries. Loved the color contrast, but don't think the combination really worked with the salmon. I think it would have been better with snapper or grouper. The salmon has a much stronger taste, and it seemed the salsa and fish were fighting each other instead of complimenting each other. Separately, they were both delicious, together....well, not so much. But it may have been the combination of strawberries, peach and mango instead of the other fruits listed as options in the salsa. Wonderful separately! Thanks so much for sharing!
Absolutely delish! By the way I used 1 peach and 1 kiwi for the salsa along with apple cider. I also didn't have any lemon pepper so used garlic pepper with a squirt of lemon juice for the fish! DH loved the fish and declared it a keeper! Thanks for sharing!