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Prep Time
15 mins
Total Time
25 mins
Serves
4

Ingredients

1
medium ripe nectarine, halved, pitted and diced
8
fresh cherries, pitted and chopped
2 tbsp
finely chopped onion
30 mL
2 tbsp
finely chopped fresh cilantro or mint
30 mL
2 tbsp
fresh lime juice
30 mL
1/4 tsp
ground cumin
1 mL
pinch of red chili flakes
4
salmon fillets (5 to 6 oz/150 to 175 g each)
2 tbsp
olive oil
30 mL
salt and pepper to taste

Method

Step 1

In a bowl, combine nectarine, cherries, onion, cilantro or mint, lime juice, cumin and chili flakes. Cover and refrigerate until ready to serve.

Step 2

Brush fish with olive oil and season with salt and pepper. Grill fish on barbecue preheated to medium-high 3 to 4 min. per side, or until just cooked through.

Step 3

Plate salmon and top with nectarine salsa.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
320
Fat:
17 g
Saturated Fat:
2 g
Carbs:
7 g
Fibre:
1 g
Sugar:
5 g
Cholesterol:
90 mg
Protein:
33 g
Sodium:
220 mg
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