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Salmon with Pineapple Tomato Salsa

SUBMITTED BY: Valerie's Kitchen      PHOTO BY: CA-Snow

"A very colorful, refreshing summer dish that is full of flavor and very healthy. A great way to use your garden tomatoes."
PREP TIME  30 Min
COOK TIME  40 Min
READY IN  1 Hr 10 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 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

DIRECTIONS

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Place salmon in a 9x13-inch pan. Pour chicken broth over the top, and sprinkle with lemon pepper.
  4. Bake in a preheated oven until fish flakes easily with a fork, about 30 to 40 minutes. Serve with salsa on the side.

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

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 22, 2005 by Nunz
this was a excellent seafood recipe. I only changed on thing I cooked the salsa with the salmon and it came out beautiful.

7 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 27, 2006 by kajira
Excellent. My husbands new favorite way to have salmon. I also added 3/4 cup quick rice and I cooked it with the salsa. I mixed it all up and put te salmon on the bottom.. it came out perfect.

6 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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 reviewed the recipe have chosen to bake the salmon with the salsa, the recipe does not intend for it to be prepared this way. The salsa is meant to be served as a condiment to the baked salmon. It should be refrigerated and allowed to sit out just a few minutes before serving. Just wanted to clarify for those who are considering trying the dish. Thanks!

4 users found this review helpful


 
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Recipe Submitter:

Valerie's Kitchen
Photo by Valerie's Kitchen
Home Town: Sunnyvale, California, USA
Living In: San Jose, California, USA
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 482

  • Total Fat: 32.7g
  • Cholesterol: 99mg
  • Sodium: 841mg
  • Total Carbs: 11.2g
  •     Dietary Fiber: 0.9g
  • Protein: 34.9g

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