The combination of orange and avocado goes well with a tasty fish like salmon. Be sure to use only ripe avocados. To store a cut avocado in the fridge, leave the pit in the avocado so it doesn’t brown as quickly.
RECIPE INSTRUCTIONS
1. In a small bowl, combine the salsa ingredients. Stir to combine and set aside.
2. Preheat a barbecue to medium-high heat or lightly coat a nonstick grill pan with cooking spray and set over medium-high heat. Sprinkle the salmon with salt and pepper. Cook the salmon for about 10 minutes per inch of thickness or until the fish just flakes when tested with a fork.
3. Spoon the salsa over the salmon before serving.
INGREDIENTS
1 1/2 lb salmon fillet
Salt and pepper
SALSA
2/3 cup finely diced orange
2/3 cup finely diced avocado
2 tsp orange juice concentrate
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
2 tsp olive oil
2 tsp lemon juice
1/2 tsp finely chopped garlic
Salt and pepper
1/4 cup chopped cilantro
NOTES
Serves 6
Prep Time: 10 minutes
Cook Time: 10 minutes
Nutritional Information per serving
Calories 238
Protein 26 g
Carbohydrates 5 g
Fiber 1.4 g
Total fat 12 g
Saturated fat 1.8 g
Cholesterol 72 mg
Sodium 58 mg
