Name: Salmon with Ginger-Citrus Salsa
Prep time: 30 min
Total time: 2 h 40 min
Yield: 1
Ingredients: 1 lemon; 4 cups water; 6 thin slices gingerroot; 1/2 teaspoon salt; 1/4 teaspoon coarsely ground pepper; 1 salmon fillet (1 lb), cut into 4 pieces; 2 navel oranges, peeled, finely chopped; 1 lime, peeled, finely chopped; 1/2 cup chopped red bell pepper; 2 tablespoons chopped fresh chives; 1 tablespoon honey; 1 teaspoon grated gingerroot; 1 teaspoon olive or canola oil

Salmon with Ginger-Citrus Salsa

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Prep Time:
30 minutes

Total Time:
2 hours 40 minutes

Betty Crocker's Diabetes Cookbook offers a simple, light and delicious skillet fish dinner recipe.

Ingredients:

1 lemon
4 cups water
6 thin slices gingerroot
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 salmon fillet (1 lb), cut into 4 pieces
2 navel oranges, peeled, finely chopped
1 lime, peeled, finely chopped
1/2 cup chopped red bell pepper
2 tablespoons chopped fresh chives
1 tablespoon honey
1 teaspoon grated gingerroot
1 teaspoon olive or canola oil

Instructions:

Grate the peel from one lemon to make 2 teaspoons; reserve for salsa. Slice the lemon. In a 10- or 12-inch skillet, bring lemon slices, water, sliced gingerroot, salt, and pepper to a boil. Simmer for 3 minutes over medium-low heat.
Place the salmon in the skillet skin side down and cover. Cook for 7 to 10 minutes until the salmon flakes easily with a fork. Gently remove the salmon using a slotted spoon and refrigerate it for at least 2 hours, but no more than 24 hours. Discard the liquid in the skillet.
Combine oranges, lime, bell pepper, chives, honey, grated gingerroot, oil, and 2 teaspoons of reserved lemon peel in a medium nonmetal bowl.
To plate, gently peel off the skin from the salmon and place it on a serving dish. Spoon the salsa over the salmon using a slotted spoon.

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