Grilled Salmon with Summer Fruit and Veggies

Fresh fruits combine with tangy barbecue sauce in a tempting, flavorful fiesta of savory grilled salmon. A generous serving of mixed summer veggies seasoned with sweet basil completes this nutritional powerhouse.

Servings: 4

Ingredients for Grilled Salmon:

• 4 fresh, skinless salmon filets, about 1″ thick (~4 oz. each)
• 2 Tbsp. barbecue sauce
• 1/2  tsp. black pepper
• 2 lemons, sliced into wedges

Ingredients for Summer Fruit Salsa:

• 2 nectarines, pitted and coarsely chopped
• 3/4 cup fresh blueberries
• 1 Tbsp. barbecue sauce

Ingredients for Sweet Summer Veggies:

• 4 cups fresh green beans
• 12 medium baby carrots, halved lengthwise
• 4 tsp. olive oil
• 1 cup yellow crookneck summer squash, sliced
• 1 cup sweet Vidalia onion, cut into wedges
• 1 tsp. dried basil

Directions:

1. Prepare Summer Fruit Salsa:  In a medium bowl, combine nectarines, blueberries, and 1 Tbsp. of barbecue sauce.
2. Rinse filets and pat dry with paper towels.  Blend remaining 2 Tbsp.barbecue sauce and black pepper in small bowl.  Brush sauce on top and bottom of each filet.
3. Grill as directed:  (a) For charcoal grill = Cook salmon on greased grill rack directly over medium coals [turning halfway through grilling] for a total of 8-12 minutes or until salmon flakes when tested with a fork.  (b)  For gas grill = Preheat grill.  Reduce heat to medium.  Place salmon on greased grill rack over medium heat;  Cover and cook [turning halfway through grilling] for a total of 8-12 minutes or until salmon flakes when tested with a fork.
4. While salmon is grilling, place green beans and baby carrots in pan with water; bring to a boil and simmer for 5 minutes or until almost tender.  Drain in colander.
5. Place olive oil in large saucepan; Add squash and onion over medium to medium-high heat and stir-fry until almost tender.  Add green beans and baby carrots to the pan; sprinkle with dried basil; gently toss to blend flavors.  Remove from heat and cover until ready to serve hot.
6. Serve salmon garnished with salsa and lemon wedges, with summer vegetables on the side. 

To View Nutritional Data Webpage CLICK HERE

Nutritional Data: (per serving)

Calories 303
Total Fat (g) 9
Cholesterol (mg) 58
Sodium (mg) 252
Carbohydrate (g) 32
Fiber (g) 6.0
Sugar (g) 18.0
Protein (g) 26

Caloric Ratio:

Carbohydrates: 39%
Fat: 27%
Protein: 34%

Extra Nutritional Data: (per serving)

Fullness Factor: 3.1 out of 5.0
Nutrition Rating: 4.0 out of 5.0
Estimated Glycemic Load: 10 [target = 100/day or less]
Inflammation Factor: 514 [target = 50/day or higher]
Nutrient Balance Completeness Score: 71 out of 100
Protein Quality/Amino Acid Score: 139 [target = 100 or higher]

This food is low in Saturated Fat. It is also a good source of Vitamin C, Vitamin K, Niacin, Vitamin B12 and Phosphorus, and a very good source of Protein, Vitamin A and Selenium.

If you decide to try this recipe, please provide feedback as to what you and your taste buds thought… Thank you!

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