This grilled salmon with sweet and sour pineapple salsa, courtesy of Eat Spin Run Repeat, will make your mouth water. Salmon, fresh or frozen, is a great source of heart-healthy omega-3 fats and protein. Fresh pineapple is excellent in the accompanying salsa, but you can purchase canned pineapple (in water), and use the leftover juice to marinate the salmon.
for the salmon
- 1/2 cup pineapple juice
- 2 teaspoons reduced-sodium soy sauce (certified gluten-free if necessary)
- 2, 4-5 ounce (120-130 grams) salmon fillets
for the salsa
- 3/4 cup diced pineapple
- 3/4 cup diced cucumber
- 1 small green onion, sliced thinly
- 1 tablespoon minced cilantro
- 1/4 teaspoon cumin
- Pinch of chili powder and sea salt
In a resealable bag or shallow dish, combine the pineapple juice and soy sauce. Place the salmon inside and refrigerate for 30-60 mins.
Chop all ingredients for the salsa and combine in a small bowl. Set aside until ready to serve.
Preheat the grill to medium-high and oil the grates.
Grill salmon for 2-3 minutes per side, or until no longer pink in the middle. (Cooking time will depend on the thickness of the fillets).
Serve with greens and top with salsa.
Serves: 2 | Serving Size: 1 fillet + 3/4 cup salsa
Per serving: Calories: 285; Total Fat: 10g; Saturated Fat: 5g; Monounsaturated Fat: 0g; Cholesterol: 113mg; Sodium: 99mg; Carbohydrate: 20g; Dietary Fiber: 1g; Sugar: 15g; Protein: 27g
Nutrition Bonus: Potassium: 709mg; Iron: 4%; Vitamin A: 7%; Vitamin C: 68%; Calcium: 3%
Angela is an avid runner, fitness instructor, foodie, healthy living blogger, and owner of Spin 360 Health Coaching. Having lost weight by making healthy lifestyle changes herself, Angela’s goal is to support, inspire, and motivate others to improve their health and be their best. You can find delicious recipes, workouts, and tips for living your best life on her blog, Eat Spin Run Repeat. Connect with her on Twitter, Facebook, Pinterest, and Instagram.