1/2 c Finely chopped pineapple
With its juice
(about 4 oz total)
Try Canned Pineapple CHunks
1 md Lime (zest & juice)
Note - try just lime juice
1/4 ts Crushed red pepper flakes
1 tb Brown sugar
pn Salt
2 ea 6 to 8 oz salmon filets
(each 1 to 1 1/2 inch thick
At thickest point)
Combine the pineapple, lime zest/juice of lime, brown sugar and salt
in a medium bowl. Set aside for 20 minutes for flavors to plend.
Preheat oven to 350 degrees.
Line a shallow roasting pan, large enough to comfortably hold the fish
with alluminum foil or parchment papaer and lightly grease it with
nonstick oil spray.
Place fillets in the pan skin side down with 1 to 2 nches between
them.
Sprinkle each fillet lightly with salt. Top each fillet with
pineapple mixture evenly coating the tops.
Bake for about 10 minutes per inch of thickness until the fish is
cooked through but not dry.
If the topping looks overly moist (and not crustlike) place fish
under the broiler for 1 to 20 minutes to evaporate the excess
moisture.
