Salmon with Ginger Pineapple Salsa |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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:
1. 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.
2. 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. Yield: 6 servings.
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