4 servings (serving size: 1 fillet and 1/2 cup salsa)
1 (8-ounce) can pineapple tidbits in juice
1 peeled ripe mango, cut into 1/2-inch cubes
1/2 cup chopped red bell pepper
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon honey
1 finely chopped seeded jalapeño pepper
2 tablespoons brown sugar
1 teaspoon low-sodium soy sauce
4 (6-ounce) salmon fillets, skinned
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
How to Make It
Drain pineapple, reserving 3 tablespoons juice.
Combine pineapple, mango, and next 6 ingredients in a small bowl; chill.
Combine reserved 3 tablespoons pineapple juice with brown sugar and soy sauce. Set aside.
Place salmon on broiler rack coated with cooking spray; brush with half of glaze. Sprinkle fish with salt and pepper. Broil 5 minutes; turn and brush with remaining glaze. Broil 5 minutes or until fish flakes easily when tested with a fork. Serve fish with salsa.
NOTE: Serve salsa within 30 minutes for peak flavor. You can prepare the ingredients in advance, but don't combine them until 30 minutes before serving.
Oxmoor House Healthy Eating Collection
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