Estimated Nutrition (whole recipe, rough)
Counts 16 of 17 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Orange Juice | 1 medium (131g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Grapefruit Juice | 1/2 fruit (123g) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 fresh salmon fillets, approximately 8 ounces each
- 3 tablespoons mayonnaise
- 2 cups fresh cranberries
- 1-cup fresh orange juice
- 1-cup fresh grapefruit juice
- ½ cup granulated sugar
- 1 cinnamon stick
- 1-cup blueberries
- Zest from 1 orange
- 1-teaspoon ground coriander
- 1-teaspoon ground ginger
- 1-teaspoon ground cumin
- ½ teaspoon ground cardamom
- ½ teaspoon kosher salt
- 1-cup fresh strawberries
- 1-cup fresh raspberries
- 1/8 teaspoon freshly ground black pepper
- 1-teaspoon cayenne pepper
Directions
Place the cranberries, juices, sugar, and cinnamon stick in a small saucepot over high heat.
When the mixture comes to a boil, heat to a simmer and cook until the cranberries start to break down and open up.
Let the mixture cool slightly and add the orange zest, spices, and blueberries.
Mix well and cool further.
Add strawberries, raspberries, and pepper.
Refrigerate overnight to blend flavors, taste adjust seasoning if necessary.
Mixture will last for several days in the refrigerator.
Coat salmon fillet with a thin layer of mayonnaise.
Place on a hot grill and cook for 2-3 minutes on each side until fillet is firm to the touch and begins to flake.
This should be approximately medium rare.
Remove from the grill and place on a hot dinner plate with your favorite accompaniments.
Spoon salsa over half of the fillet.