Monday, April 12, 2010

Salmon topped with Pinapple Salsa $7.78

Every since I bought pinapple a few weeks back for the tunafish salad, I have been thinking about it. I love the combo of sweet with non sweet, and pinapple(especially canned) has the perfect tart sweetness, to compliment the savory.

I made the salsa ahead of time today, and allready had some for lunch, yummmm...

salsa ingredients:
1 can 1 lb 4 ounces pinapple crushed or slices(dinced in smaller pieces0
1/.89 medium red onion(diced).40
1 red pepper(diced)$1.10
1 orange or yellow pepper(diced)$1.10
1 tablespoon cilantro.05
1 tsp ginger(optional).05
1 medium lime.20

in a bowl combined crushed pinapple, onion, peppers, cilantro, ginger, and the juice from entire lime(squeezed0
refrigerate until serving

4 pieces of Salmon$3.99
salt and pepper salmon
bake, saute, or grill
remember not to over cook, fish is ready whe flakey to the fork touch

if sauteing add 2 teaspoons of oil to pan, cook on medium

when cooked top with pinapple salsa, serve with rice and vegetable of choice

Here's the Heron Salsa with crushed pineapple!

Always a big fan of crushed pineapple, I'm envious of how great Barbara's looks with the chunked pineapple instead of the crushed.  I love both salsas!  It's great stuff!

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