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Salmon with Ginger Pineapple Salsa

Salmon with Ginger Pineapple Salsa
"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."
6 ServingsPrep/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
© Taste of Home 2013

2 of 2

Salmon with Ginger Pineapple Salsa (continued)

Directions (continued)

  • minutes or until fish flakes easily with a fork. Serve with salsa.
  • Yield: 6 servings.
Nutrition Facts: 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013