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
Recipe from Lawry’s.com
Salmon with Pineapple Salsa
- 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
|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. |
|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. |
|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. |