Tuna/Tilapia Tuesday: Grilled Salmon with Peaches

Ingredients:

1 cup quinoa, rinced and drained

2 ripe peaches, pitted and cut into thin wedges

1/4 cup finely chopped red onion

1/4 cup packed fresh mint leaves, finely chopped, plus additional for garnish

1 tbsp sherry vinegar

1/4 tsp cayenne (ground red pepper)

4 pieces salmon fillet (6 oz each)

2 cups sugar snap peas, strings removed

Directions:

1. Prepare outdoor grill for covered direct grilling on medium.
2. Prepare quinoa as label directs.
3. Meanwhile, in medium bowl, combine peaches, onion, mint, vinegar, 1/8 tsp cayenne, and 1/8 tsp salt.
4. Season flesh side of salmon with remaining 1/8 tsp cayenne and 1/8 tsp salt. Place on grill, skin side down. Cover and cook 5 minutes. Carefully turn and cook 4 to 6 minutes longer or until salmon is just opaque in center. Transfer to plate; cool slightly. Carefully peel off skin; discard.
5. Stir snap peas into quinoa. Cover and cook 2 minutes longer. Divide quinoa and snap peas among serving plates. Top with salmon and peach mixture. Garnish with mint. Yield: 4 servings.

Nutrition Facts:

Calories 465; Fat 13g (sat 2g); Protein 42g; Carb 43g; Fiber 6g; Chol 93mg; Sodium 375mg.