Salmon with Pineapple Salsa
TOTAL TIME: Prep: 15 min. + marinating Bake: 20 min.
YIELD: 2 servings.
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.”
Ingredients
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1 cup orange juice
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1/4 cup reduced-sodium soy sauce
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1 garlic clove, minced
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1-1/2 teaspoons grated fresh gingerroot
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1/8 teaspoon pepper
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2 salmon fillets (5 ounces each)
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SALSA:
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1 can (8 ounces) unsweetened crushed pineapple, undrained
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1 tablespoon sugar
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1 tablespoon minced fresh mint or 1 teaspoon dried mint
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1 tablespoon chopped red onion
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2 teaspoons minced jalapeno pepper
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4 thin orange slices
Directions
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1.
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.
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2.
For salsa, in a small bowl, combine the pineapple, sugar, mint, onion and jalapeno. Refrigerate until serving.
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3.
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.
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