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.”
Salmon with Pineapple Salsa Recipe photo by Taste of Home
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.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.