Warm Fruit Salsa

Warm Fruit Salsa - (original recipe can be found here  )   This is my version.

2 cup cut up fruit (plum, peach, or  nectarine)
2 tsp dried cilantro (can use 3 or 4  Tbsp fresh)
4 tbsp diced onion
4 tsp cider vinegar
1/4 tsp hot sauce
1/4 tsp salt

Place cut up fruit in a skillet sprayed with oil.  Saute for 1 minute.  Add remaining ingredients and saute until heated through.

Serve with fish or chicken.

I broiled some frozen salmon filets topped with the rub mixture below.  I just spooned the rub on top of the salmon after it was cooked and let it set to melt the brown sugar.

2 tsp brown sugar
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp onion powder



I made this using peach for the fruit.  Looking forward to trying other fruits and some rubbed chicken soon.

Salmon Patties with Avocado Tomato Salsa

(Sorry no photos)

Salmon Patties with Tomato Avocado Salsa

1 can salmon, drain, flake and break up bones
2 Tbsp onion, diced
1 jalapeno pepper, diced
1 egg beaten
3 to 4 Tbsp dry bread crumbs (I used more)
Olive Oil

Mix together all except the olive oil. Heat oil in a large skillet. Shape salmon mixture into 4 patties. Cook in the oil until browned on both sides.


Salsa

1 cup diced tomatoes
1 or 2 avocados, diced (I actually used 1 1/2)
Juice of 1 lime
1/2 tsp garlic powder
1/2 tsp olive oil
1/8 tsp salt
1/4 tsp black pepper

Mix all together. Serve over the salmon patties

Orange Crusted Salmon with Mango Salsa

This is adapted from a Weight Watchers online recipe. Prepare the salsa at least an hour before cooking the salmon.

Orange Crusted Salmon

1 pound frozen salmon fillets, thawed and drained
1 tbsp sugar
1/2 tsp salt
1 1/2 tsp orange zest
1/4 tsp cayenne pepper

Preheat broiler. I line the broiler pan with aluminum foil to make clean up super easy!
Mix together the sugar, salt, orange zest and pepper. Arrange salmon on broiler pan and rub the sugar mixture over the top of the fillets. Use all of the sugar - it will start to melt into the salmon. (You can rub the sugar on the salmon and refrigerate up to 8 hours before broiling)
Broil 4-5 inches from the heat for 6 minutes per inch thickness. Salmon should be flaky.

Mango Salsa

1 medium mango, peeled and diced
2 tbsp red onion, diced
1 small jalapeno pepper, minced
1/4 cup grape tomatoes, cut in half
juice of an orange (use for zest for the salmon)
juice of a lime
Cilantro - if desired (DD2 does not care for cilantro so I omitted it and still tastes good)

Mix all together and chill at least an hour before serving.

Honey Balsamic Salmon

Cooking spray
1 Tbsp olive oil
1 lb frozen salmon fillets (4 fillets, 2 ounces each), thawed
1/2 c balsamic vinegar
1 Tbsp honey
Salt and pepper to taste

Spray large skillet with cooking spray then add 1 tbsp olive oil. Heat to medium high.
Place salmon in skillet and cook on each side about 3-4 minutes until browned and salmon is cooked through.
Remove salmon and keep warm.
Mix together vinegar, honey, salt and pepper together. Pour into skillet (careful - the vinegar fumes can be powerful). Stir and heat until reduced by half.
Pour 1 tbsp of the honey vinegar sauce over each fillet to when serving.

Serves 4
(original recipe from Weight Watchers - I made some modifications - 6 points per serving)