Grilled Caribbean Salmon Steaks With Fresh Fruit Salsa Recipes

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SALMON WITH FRUIT SALSA



Salmon with Fruit Salsa image

Baked salmon and fruit salsa with a spicy kick. Serve over rice.

Provided by Tawnea

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Steak Recipes

Time 55m

Yield 4

Number Of Ingredients 14

1 pound salmon steaks
1 lemon, juiced
1 tablespoon chopped fresh rosemary
salt and pepper to taste
1 lemon, sliced
⅓ cup water
¼ cup diced fresh pineapple
¼ cup minced onion
3 cloves garlic, minced
2 fresh jalapeno peppers, diced
1 tomato, diced
½ cup pineapple juice
¼ cup diced red bell pepper
¼ cup diced yellow bell pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange salmon steaks in a shallow baking dish, and coat with the lemon juice. Season with rosemary, salt, and pepper. Top with lemon slices. Pour water into the dish.
  • Bake for 30 to 40 minutes in the preheated oven, or until easily flaked with a fork.
  • In a medium bowl, mix pineapple, onion, garlic, jalapeno, tomato, pineapple juice, red bell pepper, and yellow bell pepper. Cover, and refrigerate while fish is baking. Top fish with salsa to serve.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 15.7 g, Cholesterol 50.4 mg, Fat 7 g, Fiber 3.9 g, Protein 25.9 g, SaturatedFat 1.5 g, Sodium 198.3 mg, Sugar 6.2 g

SALMON WITH CARIBBEAN SALSA



Salmon with Caribbean Salsa image

Salmon fillets smothered in tropical fruit salsa make an elegant main dish recipe. The cinnamon-spiced seasoning is a wonderful complement to grilled chicken, too.-Mary Jane Jones, Williamstown, WV

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings (5 cups salsa).

Number Of Ingredients 20

SEASONING:
1 tablespoon salt
1 tablespoon ground nutmeg
1 tablespoon pepper
1-1/2 teaspoons each ground ginger, cinnamon and allspice
1-1/2 teaspoons brown sugar
SALMON:
1 salmon fillet (3 pounds)
4-1/2 teaspoons olive oil
SALSA:
1 medium mango
1 medium papaya
1 medium green pepper
1 medium sweet red pepper
1 cup finely chopped fresh pineapple
1/4 cup finely chopped red onion
3 tablespoons minced fresh cilantro
2 tablespoons lime juice
1 tablespoon olive oil
1/2 teaspoon salt

Steps:

  • Combine the seasoning ingredients. Place fillet in a greased 15x10x1-in. baking pan; sprinkle with 1 tablespoon seasoning. (Save remaining seasoning for another use.) Drizzle salmon with oil. Cover and refrigerate for at least 2 hours., Peel and finely chop mango and papaya; place in a large bowl. Finely chop peppers; add to bowl. Add the remaining salsa ingredients and gently stir until blended. Cover and refrigerate for at least 2 hours., Bake salmon at 350° until fish flakes easily with a fork, 25-30 minutes. Serve with salsa.

Nutrition Facts : Calories 402 calories, Fat 23g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 473mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 2g fiber), Protein 35g protein.

CARIBBEAN FOUR-FRUIT SALSA



Caribbean Four-Fruit Salsa image

What do you get when you combine raspberries, blueberries, blackberries, a peach, jerk seasoning and lime? A bold, savory salsa...and a fabulous way to dress up any grilled meat. -Cheryl Perry, Hertford, North Carolina

Provided by Taste of Home

Time 20m

Yield 12 servings.

Number Of Ingredients 12

1 medium peach, chopped
1/2 cup each fresh blackberries, blueberries and raspberries
1/4 cup chopped red onion
1/4 cup chopped sweet red pepper
2 green onions, thinly sliced
1/4 cup minced fresh cilantro
2 tablespoons lime juice
1 jalapeno pepper, seeded and minced
1-1/2 teaspoons Caribbean jerk seasoning
1 teaspoon minced fresh gingerroot
1/2 teaspoon grated lime zest
1/8 teaspoon salt

Steps:

  • In a large bowl, combine all ingredients. Chill until serving. Serve with grilled meat, fish or poultry.

Nutrition Facts : Calories 16 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein.

MARINATED GRILLED SALMON WITH AVOCADO AND STONE FRUIT SALSA



Marinated Grilled Salmon with Avocado and Stone Fruit Salsa image

Great easy recipe that is healthy and refreshing! Use your favorite stone fruit for this salsa! Any fish that is good for grilling can be substituted for salmon.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Time 1h

Yield 2

Number Of Ingredients 10

2 cups finely diced stone fruit such as peaches, plums, or apricots
2 ripe avocados, pitted, peeled and cut into 1/4-inch dice
¼ cup fresh cilantro, chopped
¼ cup finely chopped red onion
1 fresh serrano or jalapeno chile, seeded and finely chopped
2 tablespoons fresh lime juice, or to taste
2 tablespoons fresh orange juice
1 pound fresh salmon fillet
¾ cup Kikkoman Teriyaki Takumi, Garlic and Green Onion
2 tablespoons olive oil

Steps:

  • For salsa, gently toss together all ingredients with salt and pepper to taste.
  • Trim salmon into 4-ounce pieces. Marinate in Kikkoman Teriyaki Takumi Garlic and Green Onion Sauce for about 45 minutes.
  • Preheat your grill for about 10 to 15 minutes.
  • Pat salmon dry, oil grill with olive oil, and grill about 5-7 minutes on each side until cooked through.
  • Top with Avocado and Stone Fruit Salsa.

Nutrition Facts : Calories 1030.4 calories, Carbohydrate 66.2 g, Cholesterol 100.9 mg, Fat 59.3 g, Fiber 14.2 g, Protein 59.1 g, SaturatedFat 9 g, Sodium 1917.5 mg, Sugar 11.7 g

GRILLED SALMON STEAK



Grilled Salmon Steak image

Make and share this Grilled Salmon Steak recipe from Food.com.

Provided by NoraMarie

Categories     < 4 Hours

Time 1h16m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup fresh orange juice
1 teaspoon orange rind
1/4 cup fresh lemon juice
1 teaspoon fresh lemon rind
1/4 cup fresh lime juice
1 teaspoon fresh lime rind
1 small onion, grated
1 teaspoon honey
1/4 cup vegetable oil
3 drops Tabasco sauce
1 dash white pepper
4 salmon steaks

Steps:

  • Mix all ingredients.
  • Place 4 salmon steaks in a shallow pan and pour the marinate over.
  • Marinate 30 minutes or 1 hour in refrigerator, turning once.
  • Place fish on grill 4 inches from heat.
  • Grill 5 to 7 minutes on each side or until fish flakes easily when tested with a fork and pulls away from the central bone. Baste with marinate during cooking.

GRILLED SALMON WITH AVOCADO SALSA RECIPE BY TASTY



Grilled Salmon With Avocado Salsa Recipe by Tasty image

Here's what you need: olive oil, salt, pepper, paprika, salmon fillets, avocados, red onion, lime, olive oil, salt, cilantro

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 11

1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
4 salmon fillets
2 avocados
¼ red onion
1 lime, juiced
1 tablespoon olive oil
1 ½ teaspoons salt
cilantro, chopped for garnish

Steps:

  • In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes.
  • Grill the salmon on an 11 inch (28 cm) griddle pan on high heat for two minutes on each side.
  • In a separate bowl, lightly toss avocados, ¼ red onion, the juice from one lime, 1 tablespoon olive oil, and salt to taste.
  • Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro.
  • Enjoy!

Nutrition Facts : Calories 458 calories, Carbohydrate 10 grams, Fat 34 grams, Fiber 6 grams, Protein 26 grams, Sugar 1 gram

GRILLED CARIBBEAN SALMON PACKS



Grilled Caribbean Salmon Packs image

The tropics are as close as your backyard when you grill this meal-in-one.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 40m

Yield 4

Number Of Ingredients 8

2 cups uncooked instant rice
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 small red bell pepper, chopped (1/2 cup)
2 medium green onions, sliced (2 tablespoons)
4 salmon fillets (6 oz each), skin removed
1 teaspoon salt
1/2 cup chutney
1 cup pineapple chunks

Steps:

  • Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil; spray each piece with cooking spray.
  • In large bowl, mix rice and broth; let stand about 7 minutes or until broth is almost absorbed. Stir in bell pepper and onions. Place 3/4 cup rice mixture on center of each sprayed foil piece. Top rice with salmon. Sprinkle each salmon fillet with 1/4 teaspoon salt; top with 2 tablespoons chutney and 1/4 cup pineapple chunks.
  • Fold foil over salmon and rice mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
  • Cover and grill packets over medium heat 12 to 18 minutes, rotating packets 1/2 turn after about 6 minutes, until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.

Nutrition Facts : Calories 530, Carbohydrate 67 g, Cholesterol 110 mg, Fat 1, Fiber 2 g, Protein 43 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 18 g, TransFat 0 g

HERB-GRILLED SALMON WITH PAPAYA-CHILE SALSA



Herb-Grilled Salmon with Papaya-Chile Salsa image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1/2 teaspoon ground black pepper
Four 4-ounce salmon steaks, about 1-inch thick
2 serrano chile peppers
1 1/2 cups diced fresh papaya
2 tablespoons minced red onion

Steps:

  • To prepare the salmon, in a small bowl, combine mustard, lemon juice, thyme, rosemary, and pepper. Brush mixture all over both sides of salmon steaks and transfer salmon to a large, shallow flameproof baking dish. Cover with plastic wrap and refrigerate 30 minutes, or up to 4 hours. Preheat grill or broiler.
  • Place salmon steaks on grill or under broiler and cook 4 minutes per side, or until fork-tender and cooked through.
  • To make the salsa, place chile peppers on hot grill or under broiler and cook 4 minutes, turning frequently, until charred on all sides. Wrap peppers in plastic wrap and let stand 5 minutes. Remove skin from peppers, halve, seed, and cut into small dice-sized pieces. Transfer to a small bowl and add papaya and red onion. Set aside.
  • When ready to serve, spoon salsa over salmon steaks.

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