Jamika's Salmon With Pineapple Salsa

Recipe by TasteTester
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Adjust oven rack so it is 6 inches from heat source. Preheat broiler.
  • From limes, grate 1/2 teaspoon peel and squeeze 3 tablespoons juice. In large bowl, stir lime peel and juice, chili sauce, soy sauce, and Dijon mustard until blended. Reserve 3 tablespoons of mixture to glaze salmon; set remainder aside.
  • Arrange salmon on foil-lined rack in broiling pan. Spray with Pam, if desired. Place pan in oven and broil 5 minutes. Brush salmon with reserved chili-sauce mixture and broil 4-5 minutes longer or until salmon is opaque throughout.
  • Meanwhile, peel and core pineapple, then cut into 1/2-inch chunks. (You should have about 3 cups.) Add the cut-up pineapple to bowl with the remaining chili-sauce mixture and toss to coat.
  • To serve, divide spinach among 4 dinner plates. Top each with 1 piece salmon fillet and 3/4 cup pineapple. Drizzle pineapple juices over spinach and serve.
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