Salmon with Ginger Pineapple Salsa

Name: Salmon with Ginger Pineapple Salsa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings.
Cuisine: Mexican Dinners, Mexican Recipes
Ingredients: 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

"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."

Ingredients

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

Directions

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.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 each: 374 calories, 20g fat (4g saturated fat), 100mg cholesterol, 405mg sodium, 14g carbohydrate (0 sugars, 1g fiber), 34g protein. Diabetic Exchanges: 5 lean meat, 1 fruit, 1 fat.

Originally published as Salmon With Ginger Pineapple Salsa in Light & Tasty April/May 2004