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Product Recall: Red Onions from USA Read More
medium ripe nectarine, halved, pitted and diced
fresh cherries, pitted and chopped
finely chopped onion
finely chopped fresh cilantro or mint
fresh lime juice
pinch of red chili flakes
salmon fillets (5 to 6 oz/150 to 175 g each)
salt and pepper to taste
In a bowl, combine nectarine, cherries, onion, cilantro or mint, lime juice, cumin and chili flakes. Cover and refrigerate until ready to serve.
Brush fish with olive oil and season with salt and pepper. Grill fish on barbecue preheated to medium-high 3 to 4 min. per side, or until just cooked through.
Plate salmon and top with nectarine salsa.
Nutrition Description: Per serving (1/4 of the recipe):
Saturated Fat: 2
Cholesterol: 90 mg
Sodium: 220 mg