Salmon with Pineapple and Salsa

Sometimes, I wish I could just post a recipe and not have to say anything about it. Sometimes, I wonder if people even read whatever it is I’m writing about and just look at the picture and recipe and that’s it? I know I’m guilty of that with other blogs. I’ll just look at all the yummy pictures and pin it to read it later.

I was trying to think of something to say about this salmon recipe. It felt like I was back on a tropical island again with the pineapple salsa. I served mine with some left over cilantro lime orzo from the weekend. Very tasty.

Calories 240, Fat 12g, Protein 22g, Carbohydrates 11g, Fiber 1g

Points Plus: 6

Servings: 8

Recipe from Lawry’s.com

Salmon with Pineapple Salsa

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Ingredients

2 pounds salmon fillets
3/4 cups p Lawry's® Hawaiian Lawry's Marinade With Tropical Fruit Juices
1 cup chopped fresh pineapple or canned
1/4 cup red bell pepper
2 tablespoons fresh cilantro
2 tablespoons red onion
1 tablespoon chopped jalapeno pepper

Directions

Step 1
Place salmon in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor.
Step 2
Meanwhile, mix 2 tablespoons of the remaining marinade, pineapple, bell pepper, cilantro, onion and jalapeno pepper in small bowl until well blended. Set aside. Remove salmon from marinade. Discard any remaining marinade.
Step 3
Grill salmon over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork, brushing with remaining 2 tablespoons marinade halfway through cooking. Serve salmon with pineapple salsa.