Recipe information
Total Time
25 minutes
Yield
4 Servings
Ingredients
2
nectarines, pitted, diced
2
green onions, chopped
1
tablespoon olive oil
1
tablespoon fresh lime juice
1
teaspoon grated peeled fresh ginger
1
teaspoon minced seeded serrano chile
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
Need to make a substitution?
Preparation
Step 1
Mix first 7 ingredients in medium bowl. Season salsa to taste with salt and pepper.
Step 2
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.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 362.19 %Calories from Fat 40.8 Fat (g) 16.40 Saturated Fat (g) 2.37 Cholesterol (mg) 107.48 Carbohydrates (g) 12.58 Dietary Fiber (g) 2.29 Total Sugars (g) 8.62 Net Carbs (g) 9.98 Protein (g) 39.86