Recipe by Cooking Light June 2000

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Recipe Summary test

Yield:
6 servings (serving size: 1 fillet and 1/3 cup relish)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare relish, combine first 4 ingredients in a medium glass bowl. Microwave at high 30 seconds or until sugar dissolves. Cool. Stir in onion, parsley, and squash. Cover and refrigerate 1 to 4 hours.

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  • Prepare grill.

  • To prepare salmon, sprinkle fillets with 1/4 teaspoon salt. Place fillets, skin sides down, on grill rack coated with cooking spray; cover and cook for 9 minutes. Combine mustard and honey in a small bowl; brush over fillets. Cover and cook 2 minutes or until fish flakes easily when tested with a fork. Serve with relish.

Nutrition Facts

323 calories; calories from fat 40%; fat 14.5g; saturated fat 2.5g; mono fat 7g; poly fat 3.2g; protein 35.5g; carbohydrates 10.4g; fiber 0.9g; cholesterol 111mg; iron 1mg; sodium 430mg; calcium 21mg.
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