- 4
Ingredients
- 2 cups chopped pineapple
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped red bell pepper
- 1 tablespoon fresh lemon juice
- 2 teaspoons sugar
- 1 finely chopped seeded jalapeño pepper
- 1/2 teaspoon salt, divided
- Cooking spray
- 1 teaspoon chili powder
- 1/4 teaspoon black pepper
- 4 (6-ounce) salmon fillets
Preparation
Step 1
Combine first 6 ingredients in a medium bowl; stir in 1/4 teaspoon salt.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Combine remaining 1/4 teaspoon salt, chili powder, and black pepper, stirring well; sprinkle evenly over fish. Add fish to pan, skin side up; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with pineapple mixture.
Coconut Rice
2 teaspoons olive oil $
1 cup uncooked basmati rice
1/4 cup sliced green onion $
1 cup fat-free, less-sodium chicken broth
3/4 cup light coconut milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
Heat oil in a medium saucepan over medium-high heat. Add the rice; sauté 3 minutes. Add onion; sauté 1 minute. Add broth, milk, salt, and pepper; stir. Bring to a boil; cover, reduce heat, and simmer 17 minutes or until liquid is absorbed and rice is tender, stirring once after 10 minutes. Stir in mint and cilantro; cover and let stand 5 minutes.