Sassy Salmon with Pineapple Salsa

Sassy Salmon with Pineapple Salsa

Tracey Wilkinson

Ingredients:

  •  mandarin oranges (peeled and separated)
  • kiwi (peeled and sliced)
  • 1/2 cup pineapple (diced)
  • 1/3 cup pomegranate seeds
  • 1 tablespoon Persian Lime Infused Oil
  • tablespoons local honey (softened)
  • 1 1/2 pounds Salmon
  • 2 1/4 teaspoons Extra Virgin Olive Oil (any selection)
  • 1/4 teaspoon Himalayan Sea salt
  • garlic cloves (minced) optional
  • 1/2 lime (fresh and sliced)

 Directions:

 Salsa:

  1. In a large bowl toss together mandarin oranges, sliced kiwi, diced pineapple, and pomegranate seeds.
  2. In a jar, squeeze the juice of 1/2 of fresh lime, add softened honey, Lime EVOO and combine. Drizzle on fruit and toss.

 Salmon:

  1. Preheat oven to 375 F.
  2. In a casserole dish add 1 tablespoon of Extra Virgin Olive Oil and spread on the bottom. Add salmon fillet skin side down to the casserole dish and sprinkle with salt.
  3. Top salmon with minced garlic. Add lime slices all around. Top with sliced remaining EVOO.
  4. Bake uncovered for about 20 minutes until the salmon is cooked through. Remove from the oven.  Remove lime slices from the casserole dish.
  5. Pour the salsa over cooked salmon and serve

 

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