Ingredients
1 can (20 ounces) unsweetened pineapple tidbits1 cup chopped seeded ripe tomatoes3 green onions, sliced1 jalapeno pepper, seeded and chopped2 tablespoons cider vinegar2 garlic cloves, minced1-1/2 teaspoons sesame oil1 teaspoon honey1-1/2 teaspoons minced fresh gingerroot1/4 teaspoon crushed red pepper flakes3/4 teaspoon salt, divided6 salmon fillets (6 ounces each)3/4 teaspoon ground cumin1/4 teaspoon pepper
Preparation
Drain pineapple, reserving 1/4 cup juice. In a large bowl, combine the tomatoes, green onions, jalapeno, vinegar, garlic, sesame oil, honey, ginger, red pepper flakes, 1/4 teaspoon salt, pineapple and reserved juice; mix well. Cover and refrigerate until serving.
Pat salmon dry with paper towels. Sprinkle with cumin, pepper and remaining salt. Place skin side down in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 10-15 minutes or until fish flakes easily with a fork. Serve with salsa.
