July 15, 2020
Chili Salmon with Blackberry Cucumber Salad
This is fast, easy, and flavorful! You can also grill the salmon, rather than broil it, if desired. Adapted from Taste of Home.
Servings: 4
Calories: 348kcal
Ingredients
Sauce
- 1/2 tablespoon monk fruit powdered
- 1 tablespoon coconut aminos
- 1 tablespoon rice vinegar
- 1/2 tablespoon sambal oelek or thai garlic chili paste, or sriracha, omit for nightshade-free
- 1 garlic clove minced
- 1/4 teaspoon ginger grated
Salsa
- 1 cup fresh or frozen blackberries thawed
- 1 cup English cucumber quartered and sliced thin
- 1 green onion finely chopped
Salmon
- 2 pounds salmon 4, 8 ounce filets
- salt and pepper to taste
Instructions
- Combine all sauce ingredients and set half aside for the relish. Add the cucumbers, blackberries, and green onions and toss. Set aside.
- Season the salmon generously with salt and pepper. Broil for 10-15 minutes, or until fish flakes easily when tested with a fork. Brush the remaining half of the sauce onto the salmon in the last 2 minutes of cooking.
- Serve salmon with relish on top.
Nutrition Facts
Chili Salmon with Blackberry Cucumber Salad
Amount per Serving
Calories
348
% Daily Value*
Fat
15
g
23
%
Saturated Fat
2
g
13
%
Cholesterol
125
mg
42
%
Sodium
186
mg
8
%
Potassium
1208
mg
35
%
Carbohydrates
6
g
2
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
46
g
92
%
Vitamin A
225
IU
5
%
Vitamin C
9
mg
11
%
Calcium
42
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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