- Prep Time
- 15 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 1
- medium ripe nectarine, halved, pitted and diced
- 8
- fresh cherries, pitted and chopped
- 2 tbsp
- finely chopped onion
- 30 mL
- 2 tbsp
- finely chopped fresh cilantro or mint
- 30 mL
- 2 tbsp
- fresh lime juice
- 30 mL
- 1/4 tsp
- ground cumin
- 1 mL
- pinch of red chili flakes
- 4
- salmon fillets (5 to 6 oz/150 to 175 g each)
- 2 tbsp
- olive oil
- 30 mL
- salt and pepper to taste
Method
- Step 1
- In a bowl, combine nectarine, cherries, onion, cilantro or mint, lime juice, cumin and chili flakes. Cover and refrigerate until ready to serve.
- Step 2
- 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.
- Step 3
- Plate salmon and top with nectarine salsa.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 320
- Fat:
- 17 g
- Saturated Fat:
- 2 g
- Carbs:
- 7 g
- Fibre:
- 1 g
- Sugar:
- 5 g
- Cholesterol:
- 90 mg
- Protein:
- 33 g
- Sodium:
- 220 mg
