Cumin-Grilled Salmon With Kiwi Salsa

Weekly Recipe: 


For salsa:
4 kiwifruit, peeled and chopped
1/2 cup thinly sliced red onion
2 tablespoons chopped cilantro
2 tablespoons fresh lime juice
1 teaspoon honey

For Fish:
4 (6-ounce) wold-caught salmon filleets (about 1 inch thick), skinned
1 teaspoon ground cumin
1 teaspoon paprila
1 teaspoon chili powder
2 teaspoons olive oil
Salt and pepper to taste


1. Mix all salsa ingredients in a small bowl. Cover and set aside.

2. Rinse salmon and pat dry. In a bowl, mix cumin, paprika, chili powder, olive oil, and salt and pepper. Rub mix over salmon and place in a bowl. Cover and chill for at least 30 minutes.

3. Preheat an outdoor grill to medium heat or set your oven to high broil. Place salmon on a grill rack and cook 6 to 8 minutes per side, turning carefully; or place in a grill pan 4 to 6 inches from your oven's heat source, and broil for 10 minutes.

4. Spoon salsa over warm fish and serve.

Suggestion: Serve with a side of steamed asparagus. Trim asparagus ends, lightly peel spears, and steam for 5 to 10 minutes, or to desired tenderness.


Nutritional analysis: 338 calories; 15 g fat; 2 g saturated fat; 92 mg cholesterol; 35g protein; 17 g carbohydrates; 3 g fiber; 87 mg sodium