Pineapple Salsa Salmon

I made this dish last week for my parents and they loved it.  It came from a market here in Atlanta – Publix.  Each week they make the dishes and hand out samples to try and of course all the ingredients necessary are nearby.  I love Salmon and this is definitely a nice twist. This is easy and pretty quick – Total time 25 minutes, 4 servings. I also fixed asparagus as the vegetable.  This would be a cute dish to fix for a special date!



Sesame oil

Sea Salt & Pepper

Creole seasoning

1/2 of fresh lemon

Process:  Clean and cut the ends of the asparagus – at least 1/4 off the’s usually chewy when cooked.  In a non-stick pan that fits the full size of the asparagus, turn to med-high heat.  When it is hot add 2 tablespoons of sesame oil.  Add the asparagus, season,  and let cook a few minutes;  turn them over.  When you turn them over reduce the heat, season, squeeze the lemon juice, and cover.  Cook for about 5 minutes and turn it off leaving them covered.

Salmon – Ingredients

4 salmon fillets (skin removed; 1 1/2 lb

1/2 lb fresh pineapple chunks

1 cup refrigerated fresh salsa

2 tsp prepared horseradish

2 cups instant rice

1 T honey mustard

2 tsp cornstarch

1/2 tsp lemon pepper seasoning

Cooking spray or Olive Oil


Chop pineapple  into small chunks

Check fish for bones (wash hands)

Process:  Combine pineapple, salsa, honey mustard, cornstarch, and horseradish; set aside, cook rice following package instructions.  Preheat large saute pan on medium-high for about 2-3 minutes.  Coat with cooking spray, or pour about 2 T of olive oil into hot pan.  Place fish in pan; cook 3 minutes.

Turn fish over and add salsa mixture.  Cover and reduce heat to medium; cook 5-7 minutes or until 145oF (or flesh separates easily). Serve fish and sauce over rice.  Yummy

To get other recipes from Publix visit here


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