Home > Recipes > Salmon with Ginger Pineapple Salsa

Salmon with Ginger Pineapple Salsa Recipe

Photo by: Taste of Home

100% would make again

Be the first to write a review

Rate recipe

"Here in Oregon, fresh fish is a staple in my life," says Kathleen Kelley of Days Creek. "I eat salmon at least twice a week and usually grill it, but it's just as delivious baked with this zesty ginger pineapple salsa."

This recipe is:

Healthy

Quick

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Salmon with Ginger Pineapple Salsa Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

6 Servings
Prep/Total Time: 30 min.

Ingredients

1 can (20 ounces) unsweetened pineapple tidbits
1 cup chopped seeded ripe tomatoes
3 green onions, sliced
1 jalapeno pepper, seeded and chopped
2 tablespoons cider vinegar
2 garlic cloves, minced
1-1/2 teaspoons sesame oil
1 teaspoon honey
1-1/2 teaspoons minced fresh gingerroot
1/4 teaspoon crushed red pepper flakes
3/4 teaspoon salt, divided
6 salmon fillets (6 ounces each)
3/4 teaspoon ground cumin
1/4 teaspoon pepper

Directions

Drain pineapple, reserving 1/4 cup juice. In a large bowl, combine the tomatoes, green onions, jalapeno, vinegar, garlic, sesame oil, honey, ginger, red pepper flakes, 1/4 teaspoon salt, pineapple and reserved juice; mix well. Cover and refrigerate until serving.
Pat salmon dry with paper towels. Sprinkle with cumin, pepper and remaining salt. Place skin side down in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 10-15 minutes or until fish flakes easily with a fork. Serve with salsa. Yield: 6 servings.

Nutritional Analysis: One serving (1 fillet with 1/2 cup salsa) equals 374 calories, 20 g fat (4 g saturated fat), 100 mg cholesterol, 405 mg sodium, 14 g carbohydrate, 1 g fiber, 34 g protein. Diabetic Exchanges: 5 lean meat, 1 fruit, 1 fat.

Salmon with Ginger Pineapple Salsa published in Light & Tasty April/May 2004, p23