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Nutrition Facts
Serving Size 140 g
(Approx. 6 Servings)
Amount Per Serving
Calories 180 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 40 mg 13%
Sodium 140 mg 6%
Total Carbohydrate 10 g 3%
Dietary Fiber 4 g 16%
Sugars 4 g
Protein 15 g
Vitamin A 2% Iron 4%
Vitamin C 70% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Salmon with Kiwi Avocado Salsa
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 non stick grill spray
1/2 Tbsp Adams Reserve Citrus Sriracha Rub
12 Oz salmon fillets, cut into 4 portions
3 kiwi fruit, peeled and finely diced
1 large avocado, peeled and finely diced
1/2 cup(s) red onion, finely diced
2 Tbsp cilantro, finely diced
1 Tbsp lime, juiced
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Instructions

1
Preheat grill to medium high heat.
2
Brush grill to make sure it is clean and free of debris. Spray grill lightly with grill spray then wipe down with a clean towel. Spray again.
3
Sprinkle rub over fish fillets.
4
Place fillets skin side down onto the grill. Close lid and allow fish to cook for 11 to 13 minutes.
5
Meanwhile combine kiwi, avocado, onion, cilantro and lime juice to make the salsa.
6
Carefully remove fish from grill with a pair of tongs. Grasp fish on the sides and gently lift up. The skin should remain on the grill.
7
Serve fish with a generous spoonful of the salsa.

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