Recipes
Pineapple Salsa Salmon and Rice
4 servings
25 minutes total (Active 25 minutes)
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Ingredients
- ½ lb fresh pineapple chunks
- 4 salmon fillets (skin removed; 1 ½ lb, thawed)
- 1 cup refrigerated fresh salsa (from Produce)
- 1 tablespoon honey mustard
- 2 teaspoons cornstarch
- 2 teaspoons prepared horseradish
- 2 cups instant rice
- cooking spray
- ½ teaspoon lemon pepper seasoning
Prep
- Chop pineapple into small pieces.
- Check fish for bones (wash hands).
Steps
- Combine pineapple, salsa, honey mustard, cornstarch, and horseradish; set aside. Cook rice following package instructions.
- Preheat large sauté pan on medium-high 2-3 minutes. Coat both sides of fish with cooking spray; sprinkle with lemon pepper. Place fish in pan; cook 3 minutes.
- Turn fish and add salsa mixture. Cover and reduce heat to medium; cook 5-7 minutes or until 145°F (or flesh separates easily). Serve fish and sauce over rice.
Amount per ¼ recipe serving: Calories 520, Total Fat 14g, Chol 105mg, Sodium 170mg, Total Carb 54g, Fiber 3g, Calc 6%, Vitamin A 8%, Vitamin C 50%, Iron 25%