Salmon with Pineapple Salsa
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If you're looking for a healthy and savory dinner, |
| 2 | limes |
| 3 | tbsp Thai sweet chili sauce |
| 2 | tbsp reduced-sodium soy sauce |
| 1 | tbsp Dijon mustard |
| 4 | pieces skinless salmon fillet (6 oz each) |
| 1 | ripe small pineapple (3 lbs) |
| 1 | bag (9 oz) baby spinach |
DIRECTIONS:
| 1. | Adjust oven rack so it is 6 inches from heat source. Preheat broiler. |
| 2. | From limes, grate ½ teaspoon peel and squeeze 3 tablespoons juice. In large bowl, |
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stir lime peel and juice, chili sauce, soy sauce, and Dijon until blended. Reserve 3 |
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tablespoons of mixture to glaze salmon; set remainder aside. |
| 3. | Arrange salmon on foil-lined rack in broiling pan. Place pan in oven and broil 5 minutes. |
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Brush salmon with reserved chili-sauce mixture and broil 4 to 5 minutes longer or until |
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salmon is opaque throughout. |
| 4. | Meanwhile, peel and core pineapple, then cut into ½-inch chunks. (You should have |
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about 3 cups). Add the cut-up pineapple to bowl with the remaining chili-sauce mixture |
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and toss to coat. |
| 5. | To serve, divide spinach among 4 dinner plates. Top each with 1 piece salmon fillet and |
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3/4 cup pineapple. Drizzle pineapple juices over spinach. |
Each serving has approximately 350 calories, 12 g fat, 93 mg cholesterol, 615 mg sodium, 25 g carbohydrate, 7 g fiber, 37 g protein