1/2 lb fresh pineapple chunks4 salmon fillets, skin removed
1 cup refrigerated salsa (in produce)
1 Tbsp honey mustard
2 tsp cornstarch
2 tsp prepared horseradish
2 cups rice
cooking spray
1/2 tsp lemon pepper seasoning
Chop pineapple into small pieces. Check fish for bones. Combine pineapple, salsa, honey mustard, cornstarch, and horseradish; set aside. Cook rice according to package directions. Preheat large saute pan on med-high 2-3 minutes. Coat both sides of fish with cooking spray; sprinkle with lemon pepper seasoning. 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 degrees (or flesh separates easily). Serve fish and sauce over rice.
I tasted this at Publix one day, and it was SO good I bought the ingredients and made it for dinner that night. It was delicious!!!! And easy! (Except for removing the skin from the salmon - not so much).
