- 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)
- 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
- 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.
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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