Ingredients:
1 cup coarsely chopped fresh pineapple
1/2 cup red bell peppers, chopped
1/4 cup red onions, chopped
3 tablespoons lime juice
1 tablespoon cilantro, minced
1 tablespoon honey
2 small jalapeno peppers, finely minced
1/2-1 teaspoon garlic salt
1/4 teaspoon hot sauce ( I like Cholula)
3/4 lb salmon fillets
1 tablespoon lime juice
1/4 teaspoon garlic salt
1/4 teaspoon ground cumin
Directions:
For salsa, in a medium bowl, combine pineapple, pepper, onion, 3 T lime juice, cilantro, honey, jalapenos, garlic salt, and hot sauce.
Cover and refrigerate for 2 hours.
Preheat oven to 450F.
Place salmon, skin side down, on a piece of foil, sprinkle with lime juice, garlic salt, and cumin, then put the foil on a rimmed cookie sheet.
Bake for 10 – 15 minutes, depending on the thickness of the salmon.
Remove salmon from the skin (This is easy – the skin just sticks to the foil!) and serve topped with salsa.
Servings: 2
Time preparation: 150 min.
Time total: 160 min.