"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."
- 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
- 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.
Originally published as Salmon With Ginger Pineapple Salsa in Light & Tasty April/May 2004, p23
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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