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Grilled Salmon with Avocado and Cucumber Salsa
Adapted From A Recipe By Our Sporting Chef Friend, Scott Leysath

This one is best cooked on a smoky grill, but you can broil or pan-sear if you'd prefer. The salsa has a mixture of textures from smooth and creamy to crunchy. If you make enough of it, it can serve as your salad course. The salsa maker at the right works wonderfully if you cut your vegetables down to about an inch size. No more "fine cutting" by hand necessary.
Nutritional Information
Sodium Per Recipe: 288.2 mg Sodium Per Serving: 72.1 mg

Nutrient Data Per Servingn:
Calories: 412.9
Protein: 31.6 g
Carbohydrate: 11.3 g
Dietary Fiber: 3.54 g
Total Sugars: 3.808 g
Total Fat: 27.3 g
Saturated Fat: 4.362 g
Monounsaturated Fat: 16.5 g
Polyunsaturated Fat: 4.837 g
Cholesterol: 62.2 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: 2.234 g
Total Omega-6 FA: .005 g
Potassium: 962.8 mg
Sodium: 72.1 mg
Vitamin K: 19.7 mcg
Folic Acid: 0 mcg
Serves 4

    Ingredients

  • 4 5-ounce Pacific Wild salmon fillets* (254.2 mg)
  • 2 tablespoons extra virgin olive oil (trace)
  • 2 tablespoons fresh squeezed lemon juice (.305 mg)
  • 3 garlic cloves, minced (1.53 mg)
  • white or ground black pepper, lightly or to taste (trace)
    Avocado and Cucumber Salsa

  • 1 1/2 cups cucumber; peeled, seeded and diced into 1/4-inch cubes (3.57 mg)
  • 1/3 cup red onion, finely diced (1.584 mg)
  • 1 jalapeno pepper, seeded and minced (.14 mg)
  • 3 garlic cloves, minced (1.53 mg)
  • 1/2 cup tomato, seeded and diced (or halved cherry tomatoes) (8.1 mg)
  • 1 tablespoon freshly squeezed lime juice (.153 mg)
  • 1/4 teaspoon red pepper flakes (.135 mg)**
  • 1 teaspoon sugar or Splenda (trace)
  • 1/4 cup rice vinegar (.6 mg)
  • 1/4 cup fresh cilantro leaves, roughly chopped (6.21 mg)
  • 2 tablespoons olive oil (trace)
  • 1 cup fresh avocado; peeled, seeded and cut into 1/2-inch pieces (10.2 mg)***


In a small bowl, combine olive oil, lemon juice and garlic. Add some pepper and rub mixture over fillets. Cover and refrigerate for 1 - 2 hours. Grill on a hot grill for 3 - 4 minutes per side or until just cooked, but not overcooked.

Prepare Salsa ahead of time by tossing ingredients together or if you have a salsa mixer use that for all ingredients but add the avocado by stirring into mix at end with a wooden spoon.

Serve cooked salmon with Avocado and Cucumber Salsa.

*Atlantic or farmed salmon is not recommended.
**May add another teaspoon if you like your sauce hotter or with more bite.
***Most of the vitamin K in this recipe is in the avocado, which has 30.7 mcg.

Need ingredients? Visit Our Where To Buy page.

And remember Pete Eiden's brand new Web site at Healthy Heart Market for a variety of great low sodium items.
The Sporting Chef's Favorite Wild Game Recipes.
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