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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.

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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