3/4 cup peeled chopped papaya
1/4 cup chopped yellow pepper
1/4 cup thinly sliced green onion
1 tablespoon chopped pimiento
1 tablespoon fresh mint, chopped
1 tablespoon rice wine vinegar
1 tablespoon fresh lime juice
1 teaspoon grated peeled fresh gingerroot
1 teaspoon minced seeded jalapeno pepper
Vegetable cooking spray or oil
4 (5-ounce) salmon steaks or fillets, about 1-1/4 inches thick
Coarse salt and freshly ground black pepper to taste
Combine the salsa ingredients in a small bowl. Cover and chill for at least 30 minutes to allow flavors to blend.
Prepare a grill or broiler. Lightly coat the grill or broiler pan with cooking spray or oil to prevent the fish from sticking. Sprinkle both sides of the fish with salt and pepper. Grill or broil the fish 5 minutes on each side or until done. Top the salmon with the salsa and serve. Makes 4 servings.
Per serving: 281 calories / 28.8 grams protein / 15.6 grams total fat / 4.9 grams carbohydrates / 84 milligrams cholesterol / 86 milligrams sodium / 0.9 grams dietary fiber
*Adapted from “Eat, Drink, and Be Healthy: The Harvard Medical School Guide to Healthy Eating” by Walter C. Willett, M.D., Free Press, 2001