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Kitchen Scoop: North meets south in delicious salmon and salsa recipe

By Alicia Ross
Universal Uclick

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Although the cold Alaskan waters that produce delicious 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 respective culinary worlds.

But today’s recipe for Alaskan Salmon With Kiwi-Pineapple Salsa is not only scrumptious, it’s also really good for you. Any of these species of Alaskan salmon work well for this simple recipe: king, sockeye, coho, chum 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 uniquely delicious.

If you decide to serve it with jasmine rice, steaming the rice will be the most difficult step. Now that’s a healthful fusion recipe I can get excited about!

Alaskan Salmon With

Kiwi-Pineapple Salsa

For the fish:

2 tbsp. honey

2 tbsp. low-sodium soy sauce

2 tsp. vegetable oil

4 Alaskan salmon fillets (6 oz. each), skin removed

Salt and black pepper to taste

Nonstick cooking oil spray

For the salsa:

½ cup fresh pineapple, diced

½ cup fresh kiwi, peeled and diced

¼ cup cilantro, packed and chopped

2 tbsp. fresh pineapple juice

2 tbsp. orange juice, not-from-concentrate or fresh

¼ tsp. 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.

Makes 4 servings.

Each serving has about 248 calories, 6.5 grams fat (trace saturated), 68 milligrams cholesterol, 33 grams protein, 17 grams carbohydrates, 1 gram dietary fiber, 692 milligrams sodium.

Alicia Ross is the co-author of three cookbooks. Contact her c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, email tellus@kitchenscoop.com, or visit http://kitchenscoop.com.


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