serves two

It's been a while since I've put anything up, I know - but Kristene was kind enough to let me rejoin! I thought I'd start off with something that I came up with a week or so ago. This recipe is awesome (in my opinion) - and it gives your salmon a little sweet and spicy kick - and it's very filling. For Weight Watchers followers, this puppy is only 9 points a serving.

1 medium nectarine
1 green bell pepper
1 medium tomato
1/2 medium onion
1/2 tsp garlic powder
1 oz canned jalapeno peppers
2 Tbsp fresh lime juice
16 oz Atlantic salmon fillet
1 1/2 Tbsp soy sauce
1 tsp Worcestershire sauce
1 1/4 tsp ground ginger
2 tsp honey

For Salsa:

1. Dice nectarine, bell pepper, tomatoes and onion.
   
2. Finely chop jalepeno, mix in.
   
3. Add garlic powder and lime juice.
   
4. Add salt and pepper to taste. Allow to sit at room temperature, and give it an ocassional stir. While the flavors are marrying...
   

For Salmon:

1. Blend soy sauce, worcestershire, ginger and honey.
   
2. Marinate salmon 1 hour at room temperature.
   
3. Spray hot pan (I use a grill pan, but a sautè pan will work, too) with Pam.
   
4. Place salmon, skin side down, in pan.
   
5. Turn heat down to about meduim to medium-hot. Flip filet when salmon easily releases from the pan (if you have to "chip away" at the fillet to get it to turn, your pan is too hot, or it's not ready to flip over).
   
6. Cook salmon to about 125° - 130° F (internal temperature). Salmon will still be pink in the middle.
   
7. Serve over salsa and enjoy!

   
   If you want a nice side dish, make yourself another batch of the marinade in a separate bowl. Drop in some fresh asparagus, and allow to marinate. When you're ready to cook, dump the whole thing in a pan, add a little bit of water, cover and cook until the asparagus turns a nice, bright shade of green.
   

   (2)