Jamika's Salmon With Pineapple Salsa |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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She prepared this dish for the editor of Good Housekeeping, along with the panel of weekly judges, and her recipe won top honors in this particular challenge. Ingredients:
2 limes |
3 tablespoons thai sweet chili sauce |
2 tablespoons reduced sodium soy sauce |
1 tablespoon dijon mustard |
4 pieces skinless salmon fillets (6 ounces each) |
1 ripe small pineapple (about 3 pounds) |
9 ounces baby spinach (a 9-ounce prepackaged bag) |
Directions:
1. Adjust oven rack so it is 6 inches from heat source. Preheat broiler.
2. From limes, grate 1/2 teaspoon peel and squeeze 3 tablespoons juice. In large bowl, stir lime peel and juice, chili sauce, soy sauce, and Dijon mustard until blended. Reserve 3 tablespoons of mixture to glaze salmon; set remainder aside.
3. Arrange salmon on foil-lined rack in broiling pan. Spray with Pam, if desired. Place pan in oven and broil 5 minutes. Brush salmon with reserved chili-sauce mixture and broil 4-5 minutes longer or until salmon is opaque throughout.
4. Meanwhile, peel and core pineapple, then cut into 1/2-inch chunks. (You should have about 3 cups.) Add the cut-up pineapple to bowl with the remaining chili-sauce mixture and toss to coat.
5. To serve, divide spinach among 4 dinner plates. Top each with 1 piece salmon fillet and 3/4 cup pineapple. Drizzle pineapple juices over spinach and serve.
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