Broiled Salmon with Pineapple Salsa - Cincinnati News, FOX19-WXIX TV

Broiled Salmon with Pineapple Salsa

Broiled Salmon with Pineapple Salsa

  • 1 salmon fillet per person (6 ounces)
  • Mrs. Dash Original Blend
  • Cooking spray
  • MARINADE (enough for 6 fillets)
  • 2 tablespoons maple syrup
  • 2 tablespoons pineapple juice
  • 2 teaspoons minced ginger
  • 2 tablespoons teriyaki sauce
  • 2 tablespoons bourbon

PINEAPPLE SALSA

  • 1 cup finely diced pineapple
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped green bell pepper
  • 1/2 jalapeno pepper, seeded and finely chopped
  • 2 tablespoons minced red onion
  • 2 tablespoons minced cilantro leaves
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lime juice
  1. Place all of the salsa ingredients in a small glass bowl and toss to combine. Cover with plastic wrap and refrigerate until ready to serve with salmon.
  2. Place the salmon fillets in a re-sealable plastic bag. Combine the marinade ingredients in a small glass bowl. Pour the marinade over the fillets and seal the bag. Refrigerate for as long as you can (up to overnight.)
  3. Place fillets on a broiler pan coated with cooking spray. Sprinkle fillets with Mrs. Dash Original Blend. Broil 7-9 minutes or until fish flakes easily when tested with a fork. Serve salsa over fish or on the side.


Asparagus with Balsamic Butter

  • 5 or 6 asparagus spears per person
  • Cooking spray
  • 2 tablespoons finely chopped shallots
  • 2 tablespoons butter
  • 1garlic clove, minced
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  1. Cut off tough ends of asparagus. Bring 1 inch of water to a boil in a large skillet; add asparagus. Cook 4-5 minutes. Drain and place on a serving platter.
  2. While asparagus cooks, heat a large skillet over medium heat. Spray pan with cooking spray. Add shallots and garlic. Saute 2 minutes or until soft. Remove from heat; stir in butter and balsamic vinegar. Pour mixture over asparagus. Salt and pepper to taste
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