Herb-Grilled Salmon with Mango Salsa

You can substitute 1 teaspoon vegetable oil and 1/8 teaspoon ground red pepper for the hot pepper oil.

Yield: 4 servings (serving size: 5 ounces salmon, 2/3 cup mango salsa, and 1 cup rice)

Ingredients

• 4  (6-ounce) salmon fillets (about 1 inch thick)
• 1/4  cup  chopped fresh cilantro
• 1/4  cup  chopped fresh mint
• 1  teaspoon  hot pepper oil (such as Crisco Savory Seasonings)
• 1/2  teaspoon  salt
• 1/4  teaspoon  pepper
• Cooking spray
• Mango Salsa
• 4  cups  hot cooked rice

Preparation

Combine first 4 ingredients in a large zip-top plastic bag. Seal; shake gently to coat. Marinate in refrigerator 20 minutes.

Remove salmon from bag. Sprinkle salmon with salt and pepper. Prepare grill or broiler. Place salmon on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until salmon is done. Serve with Mango Salsa and rice.

Note: Halibut or tuna can be substituted for salmon.

Nutritional Information

Calories:

601 (25% from fat)

Fat:

16.4g (sat 2.9g,mono 7.4g,poly 3.8g)

Protein:

41.2g

Carbohydrate:

70.2g

Fiber:

3g

Cholesterol:

115mg

Iron:

3mg

Sodium:

383mg

Calcium:

47mg