Cumin-Grilled Salmon with Kiwi Salsa

salmon on the grill

‘Tis the season to fire up the grill every chance you can, and this grilled salmon is the perfect excuse! This heart-healthy recipe is sure to wow your taste buds.

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. 1. Mix all salsa ingredients in a small bowl. Cover and set aside.
  2. 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. 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. 4. Spoon salsa over warm fish and serve.
  1. 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.

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