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Salmon with Pineapple Salsa

 Salmon with Pineapple Salsa
Can mint, pineapple, jalapenos and onion jive? You bet they can!...especially poured over a succulent salmon. β€œI received rave reviews weeks after I made this recipe,” notes Jennifer Peel of Salt Lake City, Utah. β€œIt's so fresh and light.”
2 ServingsPrep: 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

2 of 2

Salmon with Pineapple Salsa (continued)

Directions (continued)

  • to allow steam to escape. Serve with salsa. Yield: 2 servings.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.