Directions:
- Place salmon fillets in a resealable plastic bag Combine marinade ingredients in a non-reactive bowl or measuring cup. Pour marinade over fillets and refrigerate from 1 to 24 hours. (Fix the Pineapple Salsa now so it can chill).
- In a grill basket sprayed with cooking spray, grill the salmon, skin side down, over hot coals. Flip after 2 to 3 minutes and cook for another 1 to 3 minutes, or until desired doneness. Serve with pineapple salsa spooned on the side.
- For Pineapple Salsa: Place all ingredients in a small, non-reactive saucepan. Simmer over low heat for about 5 minutes. Cool. Refrigerate until ready to serve with the salmon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 82.59 Kcal (346 kJ) | ||
| Calories from fat | 10.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.15g | 2% | |
|---|---|---|---|
| Cholesterol | 13.03mg | 4% | |
| Sodium | 778.36mg | 32% | |
| Potassium | 264.46mg | 6% | |
| Total Carbs | 11.42g | 4% | |
| Sugars | 9.87g | 39% | |
| Dietary Fiber | 0.94g | 4% | |
| Protein | 6.91g | 14% | |
| Vitamin C | 27mg | 45% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 5.1mg | 29% | |
| Calcium | 18.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 69.28 Kcal (290 kJ) | ||
| Calories from fat | 8.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.96g | 2% | |
|---|---|---|---|
| Cholesterol | 10.93mg | 4% | |
| Sodium | 652.98mg | 32% | |
| Potassium | 221.86mg | 6% | |
| Total Carbs | 9.58g | 4% | |
| Sugars | 8.28g | 39% | |
| Dietary Fiber | 0.79g | 4% | |
| Protein | 5.79g | 14% | |
| Vitamin C | 22.7mg | 45% | |
| Vitamin A | 0.2mg | 10% | |
| Iron | 4.3mg | 29% | |
| Calcium | 15.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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