Salmon with Pineapple Tomato Salsa

SUBMITTED BY: Valerie's Kitchen PHOTO BY: Courtney

"A very colorful, refreshing summer dish that is full of flavor and very healthy. A great way to use your garden tomatoes."

Salmon with Pineapple Tomato Salsa Recipe

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PREP TIME	30 Min
COOK TIME	40 Min
READY IN	1 Hr 10 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1/4 cup fresh lime juice
1/4 cup extra virgin olive oil
2 tablespoons soy sauce
3 tablespoons shallots, chopped
1 teaspoon sugar
1/2 cup diced pineapple
2 large plum tomatoes, diced
1/4 cup chopped fresh basil
salt and pepper to taste
4 (6 ounce) fillets salmon
1/2 cup chicken broth
lemon pepper to taste

What to Drink?
	Chardonnay
	Caribbean Breeze
	Cherry Limeade I

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).
Whisk together lime juice, olive oil, soy sauce, shallots, and sugar. Stir in the pineapple, tomatoes, and basil. Season with salt and pepper. Cover, and refrigerate. Remove from refrigerator 10 to 15 minutes before serving.
Place salmon in a 9x13-inch pan. Pour chicken broth over the top, and sprinkle with lemon pepper.
Bake in a preheated oven until fish flakes easily with a fork, about 30 to 40 minutes. Serve with salsa on the side.

FOOTNOTE

Learn how to shop for salmon in our Choosing Salmon video.

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REVIEWS

Reviewed on Sep. 15, 2007 by Valerie's Kitchen

As the submitter of this recipe I wanted to comment that although many people who have... MORE

Reviewed on Jun. 2, 2008 by m0wlp42

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.

m0wlp42
Jun. 2, 2008

Refreshing and delicious would be the best description for this dish. It is a perfect summer meal not only because it takes advantage of ingredients at their peak, but when it is hot and humid, the last place one wants to be is cooking over a hot stove. Just a few suggestions/minor changes: 1) DON’T cook the salsa with the fish. The coolness of the salsa makes a nice compliment to the warm fish. 2) Do make more of the salsa. It’s good. 3) I add a bit more broth than suggested. The first time I made this recipe, all the broth evaporated and the fish stuck to the bottom of the pan (I also prefer to use vegetable broth, but that is a taste preference.) 4) The lemon pepper isn’t enough; we add more seasonings to give the fish extra flavor. Oregano leaves are a must and – depending on my mood – cayenne pepper/red pepper flakes (for a little oomph) or cinnamon (for sweetness). I usually serve this recipe with mashed sweet potatoes (they add some substance to the meal, but still keep it semi-healthy), but asparagus, an avocado salad or Waldorf salad would all be good accompaniments.

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Refreshing and delicious would be the best description for this dish. It is a perfect summer... MORE