August 18 2017
This grain- and dairy-free breakfast bowl is packed with veggies and immune system-boosting bone broth.
GRILLED SALMON WITH MANGO SALSA
Nonstick cooking spray
4 6-ounce wild salmon llets
1/2 tsp. cumin seeds, crushed
1/2 tsp. chili powder
1 tsp. kosher salt
1 ripe mango, peeled and cut into small cubes
4 kiwis, peeled and cut into small cubes
1 small red onion, sliced thin
Juice of 1 lime
1/2 tsp. freshly ground black pepper
1/4 cup cilantro leaves, finely chopped
Preheat a grill for direct heat cooking or a nonstick grill pan sprayed with nonstick cooking spray over medium-high heat. Season the salmon fillets with the cumin, chili and half the salt. Place the fillets skin side up on the grill pan and cook until well marked, 5 to 7 minutes. Flip and continue to grill until just cooked through. Meanwhile, combine the mango, kiwis, red onion, lime juice, pepper, cilantro, and remaining 1⁄2 teaspoon salt and toss well to combine. Set aside until the salmon is ready. Serve the salsa over the salmon.
NUTRITION INFO: 400 calories, 45g protein, 15g fat (2g saturated), 23g carbohydrates, 4g fiber, 689mg sodium