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Salmon w/ Ginger-Citrus Salsa

Source of Recipe

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Salmon w/ Ginger-Citrus Salsa

Bettycrocker.com
6 reviews rate this recipe 4 of 5 stars.
Prep Time 30 min - Total Time 2 hr 40 min
Servings 4

Betty Crocker's Diabetes Cookbook shares a recipe! Try a skillet-easy, cool, low-fat fish dinner.

Ingredients:
1 lemon
4 cups water
6 thin slices gingerroot
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 salmon fillet (1 lb), cut into 4 pieces
2 navel oranges, peeled, finely chopped
1 lime, peeled, finely chopped
1/2 cup chopped red bell pepper
2 tablespoons chopped fresh chives
1 tablespoon honey
1 teaspoon grated gingerroot
1 teaspoon olive or canola oil

Directions:
• 1 Grate enough peel from lemon to make 2 teaspoons; set aside for salsa. Cut lemon into slices. In 10- or 12-inch skillet, heat lemon slices, water, sliced gingerroot, salt and pepper to boiling. Boil 3 minutes; reduce heat to medium-low.

• 2 Add salmon, skin side down, to skillet. Cover; cook 7 to 10 minutes or until salmon flakes easily with fork. Carefully remove salmon with slotted spoon. Cover; refrigerate at least 2 hours but no longer than 24 hours. Discard liquid mixture in skillet.

• 3 In medium nonmetal bowl, mix oranges, lime, bell pepper, chives, honey, grated gingerroot, oil and reserved 2 teaspoons lemon peel.

• 4 To serve, carefully remove skin from salmon; place salmon on serving plate. Spoon salsa over salmon, using slotted spoon.

1/4 of recipe equals: Calories 240 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 75mg; Sodium 216mg; Total Carbohydrate 17g; Dietary Fiber 3g; Sugars 11g; Protein 25g ++++ Exchanges: 0 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 3 Lean Meat ++++ Carbohydrate Choice 1