Cumin-Grilled Salmon with Kiwi Salsa

Grilled Salmon

‘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) wild-caught salmon fillets (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
Instructions
  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.
Notes
  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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