Salmon with Ginger Pineapple Salsa Recipe

Nutrition Facts

  • One serving:
  • (1 fillet with 1/2 cup salsa)
  • Calories:
  • 374
  • Fat:
  • 20 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 100 mg
  • Sodium:
  • 405 mg
  • Carbohydrate:
  • 14 g
  • Fiber:
  • 1 g
  • Protein:
  • 34 g
  • Diabetic Exchange:
  • 5 lean meat, 1 fruit, 1 fat.


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Salmon with Ginger Pineapple Salsa

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"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."

SERVINGS: 6

CATEGORY: Low Carb

METHOD: Baked

TIME: 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.


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