Salmon with Pineapple Salsa |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Can mint, pineapple, jalapenos and onion jive? You bet they can!...especially poured over a succulent salmon. âI received rave reviews weeks after I made this recipe,â notes Jennifer Peel of Salt Lake City, Utah. âIt's so fresh and light.â 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:
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.
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