Marinated Salmon with Mango-Kiwi Relish

INGREDIENTS:

Salmon
1 tablespoon honey
2 teaspoons low-sodium soy sauce
1 teaspoon olive oil
1/4 teaspoon black pepper
4 (6-ounce) salmon fillets, about 1-inch thick

Relish
1/2 cup mango, peeled and diced
1/2 cup kiwi, peeled and cubed
1/4 cup fresh cilantro, chopped
1/4 cup orange juice

DIRECTIONS:

1. To prepare salmon, combine honey, soy sauce, olive oil, and black pepper in a large Ziploc plastic bag. Add fish fillets to Ziploc bag, seal, and refrigerate. Marinate at least 10 minutes, turning occasionally. I marinated the salmon fillets for about 3-1/2 hours.


2. After preheating the grill, place grill pan* over foil or a baking sheet and coat with cooking spray. Place marinated salmon fillets in pan and securely cover; discard marinade. Grill for 5 minutes on each side or until fish flakes easily when tested with a fork.

*It is possible to cook the salmon directly on grill grate; however, I prefer using a grill pan with fish to help ensure that the fillets do not break while flipping.




Another option for cooking the fish is to prepare it in a preheated oven set to 350 degrees. Heat grill pan in oven while it is preheating. Coat with cooking spray and cook fillets 5-6 minutes per side. Be careful when flipping so fish does not break apart.

3. To prepare the relish, combine mango and kiwi in a medium-size bowl. Cover and refrigerate until fish is cooking.


4. Just before serving, add cilantro and orange juice to the relish and mix well. I doubled the relish recipe for my family and we would practically licked the bowl clean.

5. Serve relish over fish. Accompany with mixed greens, steamed couscous, or with cilantro-lime rice.

Yields: 4 servings Each serving of 1 salmon fillet & 1/4 cup relish contains: Calories 321; Fat 13.8g; Iron .8mg; Cholesterol 87mg; Calcium 33mg; Carbohydrate 10.9g; Sodium 128mg; Protein 36.8g; Fiber 1.3g

Recipe from Cookinglight.com; Modifications mine.

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