|Serving Size||½ of recipe|
|Total Fat||20 g|
|Saturated Fat||4 g|
|Total Carbohydrate||1 g|
|Dietary Fiber||0.5 g|
|Marinating Time||15-20 minutes|
|Salmon filet, about 1 inch thick, cut into 2 pieces||12 ounces|
|Dried coriander||½ teaspoon|
|Chopped fresh mint||2 tablespoons|
|Hot pepper oil (for a milder taste use olive oil)||½ teaspoon|
|Freshly ground pepper to taste|
|Lime, cut into wedges||½|
- Combine salmon, coriander, mint, and oil in a resealable plastic bag. Shake gently to coat. Marinate in refrigerator for 15-20 minutes.
- Prepare grill or indoor grill pan.
- Remove salmon from bag. Sprinkle with salt and pepper. Place on grill coated with cooking spray. Cook until done, about 5 minutes on each side. Serve with lime wedges.
Combine the following ingredients in a medium bowl: ½ cup peeled and diced ripe mango, ½ cup sliced bananas, 2 tablespoons chopped fresh mint, 1 tablespoon orange juice, ½ (8-ounce) can unsweetened pineapple chunks (drained), ½ seeded and finely chopped serrano chile. Stir well, cover, and refrigerate until ready to serve.
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