Grill or broil salmon for 10 to 12 minutes on medium heat until internal temperature reaches 145 degrees or until fish flakes easily with a fork. Turn halfway through cooking time.
Recipe
Author
Hy-Vee Test Kitchen
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Description
To make this dish even quicker, use pineapple Hy-Vee ShortCuts, so you don't have to battle a whole pineapple.
Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ¼ lbs. boneless, skinless salmon fillets | ||
| 2 c. fresh pineapple, finely chopped | ||
| ½ c. red onion, finely chopped | ||
| 1 tbsp. fresh cilantro, finely chopped | ||
| 1 habanero pepper, minced | ||
| 2 tsp. fresh lime juice |
Things To Grab
- Grill or oven broiler
- Meat thermometer
- Small bowl
Directions
Combine pineapple, red onion, cilantro, habanero pepper and lime juice in a small bowl. Toss to coat.
Hyvee Culinary Expert Tip
Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
- Serve salmon topped with salsa.
Nutrition facts
Servings
200 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 60mg
- Sodium: 50mg
- Total Carbohydrates: 11g
- Protein: 23g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 60%
0%
Iron 6%
0%
Calcium 2%