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Published: Saturday, 9/14/2013 - Updated: 1 year ago

North meets South in salmon and salsa

BY ALICIA ROSS
Alaskan Salmon With Kiwi-Pineapple Salsa is a healthy fusion of Alaska and the tropics. Alaskan Salmon With Kiwi-Pineapple Salsa is a healthy fusion of Alaska and the tropics.
ALICIA ROSS FOR KITCHEN SCOOP Enlarge

Although the cold Alaskan waters that produce wild salmon and the warm tropical breezes that nurture pineapple are worlds apart, the flavors are highly compatible. That’s not always the case with fusion flavors; sometimes they need to stay in their own culinary worlds.

Today’s recipe for Alaskan Salmon With Kiwi-Pineapple Salsa is not only scrumptious, it’s really good for you. Any of these species of Alaskan salmon work well for this simple recipe: king, sockeye, coho, or pink. While king salmon has a particularly high amount of omega-3 fatty acids (which nutritionists encourage us to eat more of), all Alaskan salmon are delicious.

Suggested menu

Alaskan Salmon With Kiwi-Pineapple Salsa

Steamed jasmine rice

Dinner rolls

Alaskan Salmon WithKiwi-Pineapple Salsa

Start to finish: Less than 20 minutes

Yield: 4 servings

Fish:

2 tablespoons honey

2 tablespoons low-sodium soy sauce

2 teaspoons vegetable oil

4 Alaskan salmon fillets (6 ounces each), skin removed

Salt and black pepper to taste

Nonstick cooking oil spray

Salsa:

½ cup fresh pineapple, diced

½ cup fresh kiwi, peeled and diced

¼ cup cilantro, packed and chopped

2 tablespoons fresh pineapple juice

2 tablespoons orange juice, not-from-concentrate or fresh

¼ teaspoon onion powder

Salt and black pepper to taste

Steamed rice for serving, if desired

Combine honey, soy sauce, oil, and salmon in a zipper top bag and shake to coat fish well. Set aside 10 minutes.

Meanwhile, make salsa by combining pineapple, kiwi, cilantro, pineapple juice, orange juice, and onion powder in a medium bowl. Add salt and pepper to taste.

When fillets have marinated 10 minutes, spray a 10-inch or larger skillet with nonstick cooking oil and place over medium heat. Add fillets to pan and cook 4 minutes on each side, or until desired doneness. Remove to serving plates, season with salt and pepper to taste, and top with salsa. Serve with steamed rice, if desired.

Approximate values per serving: 248 calories, 6.5 g fat (trace saturated), 68 mg cholesterol, 33 g protein, 17 g carbohydrates, 1 g dietary fiber, 692 mg sodium.

Visit the Kitchen Scoop Web site at www.kitchenscoop.com.



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