Ingredients:

Serves 4

15 oz. can mandarin oranges in light syrup, drained and chopped
14 oz. can zesty diced tomatoes with chiles, drained
juice of 1 lime
4 salmon steaks, each 1-inch thick (about 2 lbs. total)
1/2-sweet onion, finely chopped
2 Tbs. chopped fresh parsley or cilantro
1 Tbs. virgin olive oil
1/4-tsp. salt
1/4-tsp. ground black pepper

Directions:

1. In a big bowl, mix everything but the salmon, salt and pepper.
   
2. Let it sit for 30 minutes, or refrigerate up to 6 hours.
   
3. Fire up your grill to medium-hot.
   
4. Coat the salmon with cooking spray and rub in salt and pepper.
   
5. Grill for about 5 minutes per side or until the fish is just a little filmy and moist in the middle.
   
6. Serve with orange-tomato salsa.

(Per serving: 347 calories, 14 g. fat, 2 g. saturated fat, 35 g. protein, 19 g. carbs, 5 g. fiber, 330 mg. sodium)