A low sodium, recipe.
Baked Salmon with Pineapple
Salsa
- 1 pound (454g) skinless salmon fillets,
1 inch (2.5cm) thick, lightly sprayed with non stick cooking
spray
3 tablespoons (45mL) Mrs. Dash® Original Blend
1/2 cup (120mL) green peppers, diced
1/2 cup (120mL) red peppers, diced
1 cup (240mL) canned chunk pineapple in 100% pineapple juice,
drained with juice reserved
1 teaspoon fresh ginger, finely diced
- Line a small sheet pan with non stick
aluminum foil. Arrange salmon on baking sheet. Sprinkle fillets
evenly with a capful of Mrs. Dash® Original Blend. Place
in preheated 450º(232ºC) oven for about 10 minutes,
or until fish flakes easily when tested with a fork.
- Meanwhile, sauté green and red
peppers in 1/4 cup (60mL) reserved pineapple juice until crisp
- tender. Add remaining tsp. of Mrs. Dash® Original Blend,
crushed pineapple and ginger. Remove from heat.
- Arrange salmon on serving plates topped
with 1/2 cup pineapple salsa.
Makes 12 servings; Serving size: 1 fillet
with 1/2 cup salsa.
Nutrititional Information Per Serving:
Calories: 187; % of Calories from Fat: 31%; Total Fat: 7 g; Saturated
Fat: 1 g; Unsaturated Fat: 6 g; Trans Fat: 0 g; Cholesterol:
54 mg; Sodium: 45 mg; Potassium: 636 mg; Carbohydrates: 12 g;
Fiber: 1 g; Protein: 20 g;
Recipe and photograph provided courtesy
of Mrs. Dash®; Alberto-Culver Company. All rights reserved.
