Broiled Salmon with Pineapple Salsa

By dette

We find it easiest to buy fresh pineapple that has already been peeled and cored, but you can also buy a whole pineapple and prepare it yourself. You will need a little less than half of a medium pineapple for this salsa. To make this dish spicier, add the chile seeds. If you can't find skinless salmon at the store, you can easily remove the skin yourself.

Ingredients

• Salsa:
• 7 oz. peeled and cored fresh pineapple, chopped
• medium (about 1 1/4c)
• 1 scalion, sliced thin
• 1/2 jalapeno chile, stemmed, seeded and minced
• 4 tsp fresh lime juice
• 1 tsp minced fresh cilantro
• Salt and Pepper
• Fish:
• 4 tsp honey
• 1/4 tsp water1 tsp light bron sugar
• 3/4 tsp ground coriander
• 1/2 tsp ground ginger
• 1/2 tsp garlic powder
• 1/2 tsp pepper
• 1/4 tsp salt
• 1/4 tsp ground allspice
• 4 (6oz) skinless center-cut salmon fillets aobut 1 1/2"
• thick
• Vegetable oil spray

Details

Servings 4

Preparation

Step 1

For the salsa: Combine the pineapple, scallion, jalapeno, lime juice, and cilantro in a bowl and season with salt and pepper to taste. Set aside.

For the Fish: Position an oven rack 6" from the heating element and heat the broiler. Stir the honey and water together in a bowl. In a second bowl, combine the sugar, coriander, ginger, garlic powder, pepper, salt, and allspice.

Pat the salmon fillets dry with paper towels nd place them skinned side down, on a foil-lined rimmed baking sheet. Brush each fillet with the honey. Sprinkle the spice misture evenly over the salmon and gently press to adhere. Lightly coat the tops of the salmon fillets with vegetable oil spray.

Broil until golden , the sides are opaque, and the salmon registers 125 degrees on an instant-read thermometer, 6-9 minutes. Tranfer the salmon to individual plates and serve with the salsa.

Wild Salmon:
cal 310; at 12g; sat fat 1.5g; chol 95mg; carb 15g; prot 34g; fib 1g; sod 220mg

Farmed Salmon
cal 370; fat 19g; sat fat 3.5g; chol 100mg; carb 15g; prot 34g; fib 1g; sod 250mg