- 4
Ingredients
- SALSA:
- 1 * 1 cup white wine or chicken broth
- 1 * 1 cup white grapefruit juice
- 8 * 8 garlic cloves, minced
- 1 * 1 teaspoon dill weed
- 4 * 4 salmon fillets (6 ounces each)
- *
- 1 * 1 cup chopped orange
- 1 * 1 cup chopped kiwifruit
- 1 * 1 large onion, chopped
- 1 * 1 jalapeno pepper, seeded and diced
Preparation
Step 1
* In a small bowl, combine the first four ingredients. Pour half into a large resealable plastic bag; add salmon. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. In a small bowl, combine salsa ingredients. Cover and refrigerate until serving.
* Drain and discard marinade from fish. Place salmon in a 13-in. x 9-in. baking dish. Pour reserved marinade over salmon. Cover and bake at 375° for 20-25 minutes or until fish flakes easily with a fork. Serve with salsa. Yield: 4 servings.
Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
Nutritional Analysis: One serving (1 fillet with 1/2 cup salsa) equals 294 calories, 7 g fat (2 g saturated fat), 80 mg cholesterol, 90 mg sodium, 21 g carbohydrate, 3 g fiber, 36 g protein. Diabetic Exchanges: 5 very lean meat, 1 fruit, 1 vegetable, 1 fat.
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