1 (8-ounce) can crushed pineapple in juice, undrained
2 tablespoons Dijon mustard
1 tablespoon minced peeled fresh ginger
1 tablespoon honey
2 teaspoons olive oil
1/8 teaspoon black pepper
4 (6-ounce) salmon fillets, skinned (about 1 inch thick)
How to Make It
To prepare relish, combine first 13 ingredients in a bowl. Cover and chill 1 hour, stirring mixture occasionally.
Preheat oven to 400°.
To prepare salmon, combine mustard and next 4 ingredients (mustard through 1/8 teaspoon black pepper) in a small bowl. Place fillets on a jelly-roll pan coated with cooking spray; brush fillets with mustard mixture. Bake at 400° for 14 minutes or until fish flakes easily when tested with a fork. Serve with relish.
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Excellent recipe with either salmon or steelhead trout. I've made it many times, and it's always delicious. This time I had no red bell pepper, so I added pomegranate seeds to the salsa for color (and used cilantro rather than parsley), and I prefer both changes. I served this with steamed sugar snap peas and the Near East curry rice mix.
My all-time favorite fish meal! The relish is outrageous and goes with any fish. I sometimes swap out the salmon recipe for Bourbon-Glazed salmon (CL). Everyone I've served this to over the years has loved it.
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