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08 April 2010no comments Foods

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

cooking spray

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.



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