Pineapple Glazed Salmon with Avocado Salsa

August 22, 2017

Are you in need of a tropical getaway but can’t find it in your bank account or on your work calendar? How about a vacation for your taste buds? We had Hawaiian Day at OSi yesterday – full of some sweet jams, grass skirts, leis and maybe a coconut bra or two. And THIS recipe is prefect to round out that fun tropical vibe we’ve been feeling for the last 24 hours. Flaky fish marinated in a sweet, savory and slightly spicy mix, and topped with this vibrant and delicious tropical salsa really rounds out the perfection of this dish. Pair with a side salad and voila! Paradise on your plate!

INGREDIENTS:

FOR THE PINEAPPLE MARINADE AND SALMON:

2, 6-ounce salmon fillets
1 cup pineapple juice, drained from 1 (20-ounce) can pineapple tidbits
2 tablespoons low sodium soy sauce
2 cloves minced garlic
1/8 teaspoon cayenne pepper

FOR THE PINEAPPLE AVOCADO SALSA:

1 cup pineapple tidbits (from drained can used for juice above)
1 avocado, pitted and diced
1 jalapeno pepper, seeded and diced
1/2 small red onion, diced
1/4 cup chopped fresh cilantro
1/4 teaspoon kosher salt
2 tablespoons freshly squeezed lime juice

DIRECTIONS:

Place the salmon fillets in a small shallow baking dish. In a small bowl, stir together the pineapple juice, soy sauce, garlic, and cayenne pepper. Pour over the fish, cover tightly with plastic, then refrigerate for 2 hours or overnight.
While the salmon marinades, prepare the salsa: Combine the pineapple tidbits, avocado, jalapeno, red onion, cilantro, and salt in a small mixing bowl. Pour lime juice over the top, then toss gently to coat. Refrigerate until ready to serve.
When ready to bake, preheat the oven to 400 degrees F. While the oven preheats, remove the fish from the refrigerator. Line a baking sheet with aluminum foil, then coat with non-stick cooking spray. Remove the salmon from the marinade, shake of any excess, then place the salmon flat-side down on the prepared baking sheet.
Transfer the marinade to a medium saucepan. Simmer over medium high, stirring often, until the marinade is reduced by half, about 6 minutes. Brush liberally all over the top of the salmon.
Bake the salmon for 5 minutes, brush again, then bake an additional 5 to 10 minutes, until the fish flakes easily with a fork. Serve topped with pineapple salsa.