1 cup pineapple juice
4 garlic cloves, minced
2 teaspoon low-sodium soy sauce
1/2 teaspoon ground ginger
4 (4 ounce) salmon fillets
1/2 teaspoon sesame oil
Freshly ground black pepper, to taste
2 cup diced cantalope, mango and papaya.
In a bowl, add pineapple juice, garlic, soy sauce and ginger. Mix.
Arrange the salmon fillets in a medium baking dish. Pour the pineapple juice mixture over the top. Put in the refrigerator for 1 hour. flip the salmon occasionally for even coating.
Preheat the oven to 375 F. Gently spray 4 large squares of aluminum foil with Pam. Place the marinated salmon fillets in the center of the aluminum foil. Drizzle each with 1/8 teaspoon sesame oil. Sprinkle with pepper and top each with 1/2 cup diced fruit.
Wrap the foil around the salmon, folding the edges down to seal. Bake until the fish is opaque throughout, about 10 minutes on each side. (flip the entire foil "package") Should be no problem as long as the foil "package" is sealed correctly. Transfer the salmon to warmed individual plates and serve immediately. (hint: with the top seal of foil "package" being over the fruit when opened after cooking you should be able to lift the salmon with fruit still on top gently with a spatula directly onto plate without making a mess preserving the colorful nature of this dish)
- 310 calories
- 69 mg Cholesterol
- 24g carbs
- 1g fiber
- 13g total fat