Carmelized Salmon with Citrus Salsa (Diabetic Living Low Carb Cooking)

Yield: 6 servings ( Serving Size: 1 fillet ,1/3 cup salsa )
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  • 6 - 4 ounce(s) salmon fillets
  • 2 tablespoon(s) sugar
  • 2 1/2 teaspoon(s) orange peel shredded
  • 1 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper
  • 2 oranges peeled,sectioned chopped
  • 1 cup(s) fresh pineapple or crushed canned drained
  • 2 tablespoon(s) fresh cilantro
  • 1 tablespoon(s) shallot finely chopped
  • 2 teaspoon(s) jalapeno chile pepper chopped
  • mixed greens
  • orange slices


  1. 1. In a small bowl stir together sugar, 1 1/2tsp. orange peel, salt and black pepper. Sprinkler sugar mixture evenly over salmon, rubbing in with your fingers. Cover dish and refrigerate for 8-24 hours.
  2. 2. For citrus salsa, in a small bowl combine the remaining 1 tsp orange peel, chopped oranges,pineapple, cilantro shallot and chile pepper. Cover and chill up to 24 hours.

  3. 3. Lift fillets from dish, discard liquid in dish. Arrange on a med-hot grill , cover and grill 7 to 9 minutes per 1/2 inch thickness of fish or until fish flakes.

  4. 4. Serve with the citrus salsa and mixed greens, garnish with orange slices
October 2013

This recipe is a personal recipe added by reedcheryla and has not been tested or endorsed by MyRecipes.

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