Tuesday, March 1, 2011

Pineapple Salsa Salmon and Rice

1/2 lb fresh pineapple chunks
4 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).

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