April Tip and Recipe from Chef Mike McCauley
Brushing up on your knife skills, grilling and sautéing
techniques, and knowing how to properly season your food will make
cooking more fun. You may find yourself making a hobby out of it
and cooking more often.
Grilled Salmon with Nectarine Salsa
Servings: Makes 4 servings
Can be prepared in 25 minutes.
- 2 nectarines, pitted, diced
- 1 navel Orange, peeled,
- 2 green onions, chopped
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon grated peeled fresh
- 1 teaspoon minced seeded jalapeno
- 1/2 teaspoon ground cumin
- 4 5- to 6-ounce salmon fillets
- Additional olive oil (for
- 2 teaspoons whole coriander seeds,
coarsely cracked, divided
Mix first 8 ingredients in medium bowl. Season salsa to taste
with salt and pepper.
Prepare barbecue (medium-high heat). Brush salmon with oil.
Sprinkle with salt, pepper, and 1 1/2 teaspoons coriander; press to
adhere. Grill salmon until slightly charred and just cooked
through, 3 to 4 minutes per side. Transfer to plates. Top with
salsa and sprinkle with 1/2 teaspoon coriander.
Per serving (4 servings)
Calories 423, Carbohydrates 9
Fat 28 g (43%), Protein 33
g (66%), Saturated
Fat 6 g (29%), Sodium 94
Polyunsaturated Fat 7 g, Fiber 2
Monounsaturated Fat 11 g,
Cholesterol 86 mg (29%)