Grilled Salmon with Roasted Pepper Salsa
The Omega–3 fatty acids in salmon have received praise from the scientific community for their possible role in the reduction of cholesterol. Teamed here with an easy-to-prepare, low-fat, very colorful salsa, the result is a healthy meal.
4 (6-ounce) salmon fillets
Olive oil vegetable spray
1 (6-ounce) red bell pepper
1 (6-ounce) yellow bell pepper
1 (6-ounce) green bell pepper
2 tablespoons chopped red onion
1 tablespoon chopped opal basil
1 teaspoon extra virgin olive oil (or V8 juice)
1 shallot, chopped
Juice of 1 lime
Salt and cracked black pepper to taste
Grill salmon over hot coals using nonstick olive oil vegetable spray on grill. Roast peppers until black on all sides. Cover with plastic wrap for 5 minutes. Rinse off charred skin and remove seeds. Dice. Mix with remaining ingredients, and season salsa to taste. Yields 4 servings.
Chef’s Note: Salmon should be removed from the grill when the middle is still reddish. It will continue to cook somewhat and will remain moist.
Contributed by Culinary Secrets of Great Virginia Chefs (Virginia II)
Recipe by Jim Makinson, Kingsmill Resort, Williamsburg
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