½ small papaya, peeled, seeded, and chopped
1 small ripe peach or nectarine, pitted and chopped
1 fresh jalapeño pepper, seeded and chopped
1 tablespoon fresh rosemary leaves
4 skin-on salmon fillets (4-ounces each)
Olive oil, optional
For the fruit salsa: In a medium bowl, combine the papaya, peach or nectarine, jalapeño and rosemary; cover and chill thoroughly.
Heat your grill on high; then lower the temperature to moderate heat.
If desired, lightly brush the fish with olive oil. Place the fish skin-side-down on the grill and cook for 10 minutes per inch of thickness. Serve with the chilled fruit salsa. Serves four.
Cook’s note: Basil or thyme may be substituted for the rosemary.
Nutrition values per serving: 270 calories, 13 g fat (3 g saturated), 8 g carbohydrate, 2 g fiber, 27 g protein. 76 mg cholesterol, 80 mg sodium.
“Hypertension Cookbook for Dummies” (Wiley)Copyright © 2013 Paddock Publications, Inc. All rights reserved.