Tropical Salmon with Orange-Pineapple-Mango Garnish

To make fruit garnish:

Start by zesting the lemon, lime and orange and set aside. Cut up mango in bite-size pieces and orange into wedges. Drain pineapple but save juices. In a bowl, combine mango, orange and pineapple chunks. Add 3 tablespoons of pineapple juice, 1 tablespoon lime juice, 1 tablespoon lemon juice, 1/8 teaspoon red pepper and a little salt. Top with 1 teaspoon orange zest, 1 teaspoon lemon zest and 1 teaspoon lime zest. Set aside.

For the sauce:

Combine remaining pineapple juice, chili powder, 1/8 teaspoon ground red pepper, a dash of salt, 2 tablespoons lemon juice, 1 tablespoon lime juice, honey, and any remaining lime, orange and lemon zest. Brush both sides of salmon with sauce and bake in a pre-greased pan at 400ºF for 15 minutes (flip once halfway through cooking time). Pour any remaining sauce into a saucepan and bring to boil over medium-high heat. Once boiling, turn heat to low and simmer for 15 minutes (stirring occasionally).

To serve, place fish on a plate and top with sauce. In each plate, put about 2 tablespoons of garnish and serve with lemon slices.