Grilled Salmon with Cucumber & Tomato Salsa

Serves 4

Ingredients

• 4 Salmon fillets (5 oz each) about
  1" thick, skinless  
• 1/4 teaspoon pepper 
• 1/2 teaspoon salt 
• 2 Fresh limes for garnish & juice 

Salsa

• 1/2 cucumber, peeled, seeded and chopped 
• 1 cup cherry tomatoes, cut into quarters 
• 1/2 yellow bell pepper, seeded and cut in 1" strips 
• 2 tablespoons chopped shallot or red onion 
• 1 tablespoon chopped fresh cilantro (coriander) 
• 1 tablespoon of fresh lime juice 
• 1 teaspoon of canola or olive oil 
• 1 teaspoon of honey 
• 1/4 - 1/2 teaspoon of red pepper flakes (optional) 
• 1/2 teaspoon of salt 

Preparation

1. Combine the cucumber, tomatoes, bell pepper, shallot and cilantro and toss gently.  
2. In a small bowl, whisk together the lime juice, canola oil, honey, red pepper flakes and salt.  
3. Pour the lime juice mixture over the cucumber mixture and toss.  Set aside. 
4. Sprinkle the salmon fillets with salt & pepper.  Cook over medium-high heat on a grill pan that has been sprayed with olive or canola oil.  Cook 4-5 minutes on each side till done.  If you don't have a grill pan, use a non-stick pan and 1 tablespoon of canola  or olive oil.  
5. Serve with salsa on the side and garnish with a lime wedge and cilantro sprig. 

Tips

• Try to buy wild salmon that has not been previously frozen for the best quality and taste.  
• Serve with 1/3 cup of cooked brown rice per person and another vegetable such as steamed green beans, snow peas or sugar snap peas.  
• For a light lunch, serve with a simple green salad. 
• A heavy cast iron grill pan uses less oil for cooking and gives you the lovely grill marks on meats, fish, poultry and vegetables. 
• To remove any bones before you cook fish, buy tweezers for the kitchen and pull the bones out as you feel them along the ridge of the fish. 

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Per Serving (excluding unknown items): 241 Calories; 8g Fat (29.7% calories from fat); 35g Protein; 7g Carbohydrate; 1g Dietary Fiber; 88mg Cholesterol; 653mg Sodium.