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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.”
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional 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.
Originally published as Salmon with Pineapple Salsa in
Cooking for 2
Fall 2007, p12
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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