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Fresh flavors perfect for
summer...
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RELISH: |
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3 medium |
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nectarines,
coarsely chopped |
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1 medium |
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red bell
pepper, coarsely chopped |
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1 medium |
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red onion,
coarsely chopped |
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¼ cup |
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thinly
sliced fresh basil |
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¼ cup |
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white wine
vinegar |
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½ tsp |
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grated
orange rind |
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¼ cup |
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fresh orange
juice |
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2 Tbs |
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seeded and
minced jalapeño pepper |
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2 Tbs |
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fresh lime
juice |
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2 tsp |
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granulated
sugar |
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2 cloves |
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garlic,
minced |
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1/8 tsp |
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salt
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SALMON: |
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4 6-ounce |
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salmon
fillets |
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salt and
pepper to taste |
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1 |
Prepare relish: Stir
together chopped nectarines and remaining ingredients in
a medium bowl; chill 2 hours. |
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2 |
Preheat grill to
medium-high heat (350°-400°). Sprinkle salmon fillets
evenly with salt and pepper. Grill fillets, covered with
grill lid, 5 minutes on each side or until fish flakes
easily with a fork. |
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3 |
Serve immediately
with relish. Garnish, if desired. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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285.24 |
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Calories From Fat (26%) |
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73.06 |
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% Daily Value |
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Total Fat
7.89g |
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12% |
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Saturated Fat 1.64g |
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8% |
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Cholesterol
39.12mg |
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13% |
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Sodium
3476.94mg |
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145% |
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Potassium
645.35mg |
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18% |
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Carbohydrates
21.01g |
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7% |
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Dietary Fiber 3.12g |
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12% |
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Sugar 12.95g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
17.89g |
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Protein
33.13g |
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66% |
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WW Points 6
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Recipe Source |
| Southern
Living |