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Salmon with Pineapple Salsa Recipe

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Can mint, pineapple, jalapenos and onion jive? You bet they can!...especially poured over a succulent salmon. “I received rave reviews weeks after I made this recipe,” notes Jennifer Peel of Salt Lake City, Utah. “It's so fresh and light.”

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2 Servings
Prep: 15 min. + marinating Bake: 20 min.

Ingredients

1 cup orange juice
1/4 cup reduced-sodium soy sauce
1 garlic clove, minced
1-1/2 teaspoons grated fresh gingerroot
1/8 teaspoon pepper
2 salmon fillets (5 ounces each)
SALSA:
1 can (8 ounces) unsweetened crushed pineapple, undrained
1 tablespoon sugar
1 tablespoon minced fresh mint or 1 teaspoon dried mint
1 tablespoon chopped red onion
2 teaspoons minced jalapeno pepper
4 thin orange slices

Directions

In a large resealable plastic bag, combine the orange juice, soy sauce, garlic, ginger and pepper; add salmon. Seal bag and turn to coat; refrigerate for 2-4 hours.
For salsa, in a small bowl, combine the pineapple, sugar, mint, onion and jalapeno. Refrigerate until serving.
Drain and discard marinade. Place fillets on a double thickness of heavy-duty foil (about 18 in. x 12 in.) Top with orange slices. Fold foil around fillets and seal tightly. Bake at 375° for 20-23 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape. Serve with salsa. Yield: 2 servings.

Nutrition Facts: 1 fillet with 1/2 cup salsa equals 391 calories, 16 g fat (3 g saturated fat), 84 mg cholesterol, 386 mg sodium, 33 g carbohydrate, 2 g fiber, 30 g protein.

Salmon with Pineapple Salsa published in Cooking for 2 Fall 2007, p12

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