4 Serving Size: 1 fillet and ½ cup salsa; 8 oz. canned pineapple (tidbits in juice)
1 med. mango, peeled, cut into 1/2in.
½ cup red bell peppers, (chopped)
¼ cup red onions (finely chopped)
2 tbsp. fresh cilantro (chopped)
2 tbsp. fresh lime juice
1 tbsp. honey
1 whole seeded jalapeno pepper (finely chopped)
2 tbsp. brown sugar
1 tsp. soy sauce, reduced-sodium
24 oz. fish, salmon fillet, four
6-oz. skinned fillets
¼ tsp. salt
¼ tsp. ground black pepper
1. Drain pineapple, reserving 3 tablespoons juice.
2. Combine pineapple, mango, red peppers, onions, cilantro, lime juice, honey and jalapeno in a small bowl; chill. (Salsa)
3. Combine reserved 3 tablespoons pineapple juice with brown sugar and soy sauce. Set aside.
4. Preheat broiler.
Place salmon on broiler rack coated with cooking spray; brush with half of glaze (pineapple juice and brown sugar.) 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. Ingredients can be prepared in advance, but should not be combined until 30 minutes before serving.