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Title: Salmon Strips with Pineapple-Pepper Relish
Categories: Fish Healthy Entree Fruit Salmon
Yield: 4 Servings
| Relish: | ||
| 8 | oz | Can |
| Juice | ||
| Well drained | ||
| 1/4 | c | Green or red bell pepper -- |
| Chopped | ||
| 1 | tb | Green onions -- chopped |
| 1 | ts | Lemon jice |
| 1 | Clove garlic -- minced | |
| 1 | ds | Hot pepper sauce |
| Fish: | ||
| 1 | tb | Lemon juice |
| 1/8 | ts | Salt |
| 1/4 | ts | Chili powder |
| 2 | Salmon steak -- 1 lb.- 1 | |
| 1/4 | " thick | |
| Crushed pineapple -- in unsw |
In small bowl, combine all relish ingredients; mix well. Cover, refrigerate while preparing fish. In another small bowl or cup, combine 1 tbsp. lemon juice, salt and chili powder; mix well. Spray broiler pan with nonstick cooking spray. Rinse salmon steaks; blot dry with paper towels. Cut each steak into 2 fillets, cutting around backbone and removing as much bone as possible. Place fish strips on sprayed pan. Brush with lemon-chili mixture. Broil 3-4 inches from heat for 8 minutes or until fish flakes easily with fork, turning once. Serve relish with fish. Makes 4 servings. Per serving: 240 calories, 11 gr. fat, 17% CFF, 85 mg. cholesterol, 130 mg. sodium MC formatting by bobbi744@acd.net ICQ#2099532
Recipe By : Fast and Healthy magazine, May/June '97, p. 50