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Salmon with Pineapple Tomato Salsa
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Description
A colorful, refreshing summer dish that is full of flavor and very healthy. A great way to use your garden tomatoes.
Ingredients
- ¼ cups Fresh Lime Juice
- ¼ cups Extra Virgin Olive Oil
- 2 Tablespoons Soy Sauce
- 3 Tablespoons Shallots, Chopped
- 1 teaspoon Sugar
- ½ cups Pineapple, Diced
- 2 whole Large Plum Tomatoes, Diced
- ¼ cups Basil Leaves, Chopped
- 4 whole Salmon Fillets, About 6 Oz. Each
- ½ cups Chicken Broth
- Lemon Pepper To Taste
Preparation
1. Preheat oven to 375 degrees.
2. Whisk together the lime juice, olive oil, soy sauce, shallots, and sugar. Add the diced pineapple, tomatoes, and basil, stir to combine. Season to taste with salt and pepper. Cover and refrigerate while salmon is cooking. Remove from the refrigerator 10-15 minutes before serving.
3. Place salmon in a 9 x 13 pan. Pour 1/2 cup chicken broth into the pan and sprinkle the salmon with lemon pepper. Bake at 375 degrees for 30-40 minutes depending on the thickness of your fillets (fish should flake easily with a fork when done).
4. Serve the salmon with the salsa on the side.
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