Ingredients:
½ – 1 Poblano chile pepper, finely chopped (depending on how much spice you prefer)
½ cup pineapple tidbits, drained
½ cup dried unsweetened cranberries
1/4 cup finely chopped red onion
2 Tablespoons chopped fresh cilantro
1 teaspoon grated lemon peel
2 Tablespoons lemon juice
Nonstick cooking spray
4 salmon fillets (6 ounces each), skinned
Salt and black pepper to taste
Directions:
Preheat broiler.
In medium bowl, combine Poblano, pineapple, cranberries, onion, cilantro, lemon peel and juice. Toss gently and thoroughly to blend. Let stand 15 minutes to absorb flavors.
Spray a broiler pan and rack with cooking spray. Arrange fillets on rack. Sprinkle lightly with salt and pepper and broil 5 minutes; turn, sprinkle lightly with salt and pepper and broil 5 minutes more, or until opaque in center. Serve fillets with Cranberry-Poblano salsa.
Makes 4 servings
This recipe was inspired in whole or in part by TLC
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