Healthy Eating
Pineapple Glazed Salmon
Description
Healthy Pineapple Salmon topped with a sweet and spicy avocado pineapple salsa is the perfect recipe to transport you to the far-off tropical vacation destination of your dreams.
Ingredients
- For the Pineapple Marinade and Salmon:
- 2 salmon fillets (6 ounces each)
- 1 cup pineapple juice drained from 1 (20-ounce) can pineapple tidbits
- 2 tablespoons low sodium soy sauce
- 2 cloves minced garlic
- ⅛ teaspoon cayenne pepper
- For the Pineapple Avocado Salsa:
- 1 cup pineapple tidbits from drained can used for juice above
- 1 avocado pitted and diced
- 1 jalapeno pepper seeded and diced
- ½ small red onion diced
- ¼ cup chopped fresh cilantro
- ¼ teaspoon kosher salt
- 2 tablespoons freshly squeezed lime juice
Directions
- In a small bowl, stir together the pineapple juice, soy sauce, garlic, and cayenne pepper.
- Place the salmon fillets in a small shallow baking dish then pour the marinade over the fish, cover tightly with plastic, then refrigerate for 2 hours or overnight.
- While the salmon marinades, prepare the salsa: Combine the pineapple tidbits, avocado, jalapeno, red onion, cilantro, and salt in a small mixing bowl. Pour lime juice over the top, then toss gently to coat. Refrigerate until ready to serve.
- When ready to bake, preheat the oven to 400 degrees F. While the oven preheats, remove the fish from the refrigerator. Line a baking sheet with aluminum foil, then coat with non-stick cooking spray. Remove the salmon from the marinade, shake off any excess, then place the salmon flat-side down on the prepared baking sheet.
- Transfer the marinade to a medium saucepan. Simmer over medium-high, stirring often, until the marinade is reduced by half, about 6 minutes. Brush liberally all over the top of the salmon.
- Bake the salmon for 5 minutes, brush again, then bake an additional 5 to 10 minutes, until the fish flakes easily with a fork. Serve topped with pineapple salsa.
