Salmon with Pineapple Salsa
I found this recipe in the July 2009 issue of Good Housekeeping. It’s a favorite of ours. Gem won’t eat it. She hates fish, rice, spinach, and anything spicy. Boy is she missing out!
I sometimes use fresh pineapple and sometimes canned. When using canned, sometimes I add the pineapple juice to the sauce—which gives it a sweeter, milder flavor—and sometimes I don’t. 😊
Salmon with Pineapple Salsa
A spicy pineapple salsa and wilted spinach accompany broiled salmon.
Servings 4
Ingredients
- 3 tbl lime juice
- 3 tbl sweet chili sauce
- 2 tbl soy sauce
- 1 tbl Dijon mustard
- 1½ cups fresh pineapple or 1 (20 oz) can pineapple tidbits or chunks
- 1½ – 2 lbs salmon fillets
- 1 pkg (6 oz) fresh baby spinach
- black pepper
- olive oil
- cooking spray
Directions
- Combine lime juice, sweet chili sauce, soy sauce, and mustard. Add pineapple and stir to coat fruit. (If using canned pineapple, you may add the juice or not. Adding the juice will dilute the sauce and make it sweeter and less spicy.)
- Heat about 2 tbl oil in skillet over medium heat. Sprinkle with black pepper to taste. Working in batches, saute spinach just until wilted. (Add oil & pepper as needed after each batch.) Transfer to bowl and set aside.
- Preheat oven broiler on high. Line casserole dish with aluminum foil and spray with cooking spray. Arrange salmon fillets in pan, skin side down. Broil for 5 minutes, flip fillets over and broil for 3-5 minutes more, or until skin bubbles and salmon flakes easily.
- Serve salmon with spinach, pineapple salsa, and cooked rice