April Tip and Recipe from Chef Mike McCauley

Chef's Tip: 

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,  diced
  • 2 green onions, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated peeled fresh ginger
  • 1 teaspoon minced seeded jalapeno pepper
  • 1/2 teaspoon ground cumin
  • 4 5- to 6-ounce salmon fillets with skin
  • Additional olive oil (for brushing)
  • 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 g (3%), Fat 28 g (43%), Protein 33 g (66%), Saturated Fat 6 g (29%), Sodium 94 mg (4%), Polyunsaturated Fat 7 g, Fiber 2 g (7%), Monounsaturated Fat 11 g, Cholesterol 86 mg (29%)