
Baked Salmon With Pineapple Salsa
From the Kitchen Of Kathy Absher
Ingredients:
2 pounds of fresh salmon filet, cut into 4 – 8 oz. portions
Salt and pepper to taste
Olive oil
Pineapple Salsa (see recipe below)
Directions:
Pineapple Salsa:
2 cups fresh pineapple, diced into small cubes
¼ cup of green onions, chopped, green tips only
½ cup chopped fresh cilantro
1 medium red bell pepper, diced
Salt and Pepper to taste
Juice and zest of 1 lime
1 t. red chili flakes
2 pounds of fresh salmon filet, cut into 4 – 8 oz. portions
Salt and pepper to taste
Olive oil
Pineapple Salsa (see recipe below)
Directions:
- Lay the salmon on a glass baking dish and sprinkle with salt and pepper.
- Drizzle with olive oil. Bake at 350 degrees for 10-15 minutes, depending on the thickness of your filets.
- Remove salmon from oven and let rest for 3-5 minutes in the pan to continue cooking.
- To serve, top each portion with ½ cup of the pineapple salsa.
Pineapple Salsa:
2 cups fresh pineapple, diced into small cubes
¼ cup of green onions, chopped, green tips only
½ cup chopped fresh cilantro
1 medium red bell pepper, diced
Salt and Pepper to taste
Juice and zest of 1 lime
1 t. red chili flakes