Serves: 4
Total Calories: 26

4 (6-ounce) salmon fillets
olive oil vegetable spray
1 (6-ounce) red bell pepper
1 (6-ounce) yellow bell pepper
1 (6-ounce) green bell pepper
2 tablespoons chopped red onions
1 tablespoon chopped opal basil
1 teaspoon extra virgin olive oil (or V8 juice)
1 shallot, chopped
juice of 1 lime
salt and cracked black pepper to taste

Grill salmon over hot coals using nonstick olive oil vegetable spray on grill. Roast peppers until black on all sides. Cover with plastic wrap for 5 minutes. Rinse off charred skin and remove seeds. dice. Mix with remaining ingredients, and season salsa to taste.

Chef’s Note: Salmon should be removed from the grill when the middle is still reddish. It will continue to cook somewhat and will remain moist.


Fun Fact: A pineapple will never become any riper than it was when harvested. A fully ripe pineapple can bruise and rot quickly.

Nutritional Facts:

Serves: 4
Total Calories: 26
Calories from Fat: 10

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