Go Back Email Link
–+ servings
Print Pin
5 from 1 vote

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.
Course Main Course
Cuisine American
Keyword blackberry, cucumber, dairy-free, egg-free, nightshade-free, nut-free, salmon, seafood
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 348kcal
Author Jenny Ross

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

Calories: 348kcal | Carbohydrates: 6g | Protein: 46g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 125mg | Sodium: 186mg | Potassium: 1208mg | Fiber: 2g | Sugar: 2g | Vitamin A: 225IU | Vitamin C: 9mg | Calcium: 42mg | Iron: 2mg