Salmon with Pineapple Salsa Recipe

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Salmon with Pineapple Salsa Recipe
Salmon with Pineapple Salsa Recipe photo by Taste of Home
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Salmon with Pineapple Salsa Recipe

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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.”
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + marinating Bake: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 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 to allow steam to escape. Serve with salsa. Yield: 2 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Salmon with Pineapple Salsa in Cooking for 2 Fall 2007, p12

Nutritional Facts

5 ounce-weight: 391 calories, 16g fat (3g saturated fat), 84mg cholesterol, 386mg sodium, 33g carbohydrate (26g sugars, 2g fiber), 30g protein.

  • 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
  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.
  2. For salsa, in a small bowl, combine the pineapple, sugar, mint, onion and jalapeno. Refrigerate until serving.
  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. Yield: 2 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Salmon with Pineapple Salsa in Cooking for 2 Fall 2007, p12

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