Grilled Salmon with Cilantro Sauce

9th edition AHA cookbook cover
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Grilled Salmon with Cilantro Sauce

With its fresh and slightly crunchy sauce, this fish dish pairs swimmingly with a cool and refreshing cucumber salad.

Nutrition Facts

Grilled Salmon with Cilantro Sauce

CaloriesCalories

256 Per Serving

ProteinProtein

30g Per Serving

FiberFiber

1g Per Serving
×
Calories 256
Total Fat 13.5 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 6.5 g
Cholesterol 63 mg
Sodium 332 mg
Total Carbohydrate 3 g
Dietary Fiber 1 g
Sugars 1 g
Protein 30 g

Dietary Exchanges
3 1/2 lean meat, 1 fat

Ingredients

Serving Size   4

Preparation

  • Cooking spray

Cilantro Sauce Ingredients

  • 1 cup tightly packed cilantro (fresh)
  • 1/4 cup dry-roasted sliced almonds
  • 1/4 cup shredded or grated Parmesan cheese
  • 1/4 cup cold water
  • 2 tablespoons thinly sliced green onions
  • 1 tablespoon plus 2 teaspoons fresh lime juice
  • 1 tablespoon olive oil (extra-virgin preferred)
  • 1 small chopped garlic clove
  • 1/2 medium fresh jalapeño, seeds and ribs discarded, chopped

Other Ingredients

  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon salt
  • pinch cayenne
  • 4 salmon fillets with skin (about 5 ounces each), rinsed and patted dry

Directions

Tip: Click on step to mark as complete.

  1. Lightly spray the grill rack with cooking spray. Preheat the grill on medium high.
  2. Meanwhile, in a food processor or blender, process the sauce ingredients until chunky. Cover and refrigerate until ready to serve.
  3. In a small bowl, stir together the cumin, coriander, salt, and cayenne. Sprinkle the mixture onto the flesh side of the fish. Using your fingertips, gently press the mixture so it adheres to the fish.
  4. Grill the fish for 5 to 7 minutes on each side, or to the desired doneness. Remove the skin if desired (tongs work well for this). Serve the fish with the sauce.

Cooking Tip: Grill salmon with the skin still on so it doesn’t fall apart when you turn it on the grill. The skin comes off easily once the fish is cooked.

 

With its fresh and slightly crunchy sauce, this fish dish pairs swimmingly with a cool and refreshing cucumber salad.

Nutrition Facts

Grilled Salmon with Cilantro Sauce

CaloriesCalories

256 Per Serving

ProteinProtein

30g Per Serving

FiberFiber

1g Per Serving
×
Calories 256
Total Fat 13.5 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 6.5 g
Cholesterol 63 mg
Sodium 332 mg
Total Carbohydrate 3 g
Dietary Fiber 1 g
Sugars 1 g
Protein 30 g

Dietary Exchanges
3 1/2 lean meat, 1 fat

Ingredients

Serving Size   4

Preparation

  • Cooking spray

Cilantro Sauce Ingredients

  • 1 cup tightly packed cilantro (fresh)
  • 1/4 cup dry-roasted sliced almonds
  • 1/4 cup shredded or grated Parmesan cheese
  • 1/4 cup cold water
  • 2 tablespoons thinly sliced green onions
  • 1 tablespoon plus 2 teaspoons fresh lime juice
  • 1 tablespoon olive oil (extra-virgin preferred)
  • 1 small chopped garlic clove
  • 1/2 medium fresh jalapeño, seeds and ribs discarded, chopped

Other Ingredients

  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon salt
  • pinch cayenne
  • 4 salmon fillets with skin (about 5 ounces each), rinsed and patted dry

Directions

Tip: Click on step to mark as complete.

  1. Lightly spray the grill rack with cooking spray. Preheat the grill on medium high.
  2. Meanwhile, in a food processor or blender, process the sauce ingredients until chunky. Cover and refrigerate until ready to serve.
  3. In a small bowl, stir together the cumin, coriander, salt, and cayenne. Sprinkle the mixture onto the flesh side of the fish. Using your fingertips, gently press the mixture so it adheres to the fish.
  4. Grill the fish for 5 to 7 minutes on each side, or to the desired doneness. Remove the skin if desired (tongs work well for this). Serve the fish with the sauce.

Cooking Tip: Grill salmon with the skin still on so it doesn’t fall apart when you turn it on the grill. The skin comes off easily once the fish is cooked.

The New American Heart Association Cookbook, 9th Edition

The New American Heart Association Cookbook, 9th Edition

The American Heart Association's flagship cookbook is back and better than ever. This latest edition, including 800 recipes from appetizers to desserts--and everything in between--is the ultimate cook's resource.

Sample Recipes:

Turkey Breast with Chicken Mole

Chicken Mandarin

Cuban Black Beans

Grilled Salmon with Cilantro Sauce

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