If you’re looking for a dinner idea under 30 minutes, try Salmon with Pineapple-Pomegranate Salsa. This main dish is incredibly heart-healthy, pretty and filled with great flavors. This salmon recipe is truly one of my favorites. Start simply by combining maple syrup and Dijon and brushing the mixture over the fish. Top it with the easy, fresh Pineapple Salsa combination made with chopped fresh pineapple, fresh cilantro, lime juice and pomegranate seeds. When pomegranate seeds are out of season, you can substitute fresh blueberries or dried cherries. Feel free to also grill the salmon when grilling season rolls around. Enjoy this dish for a weeknight or weekend, and serve it with your favorite rice and a mixed green salad.
Salmon with Pineapple-Pomegranate Salsa
11/2 cups chopped fresh pineapple
1 jalapeño, seeded and finely chopped
1/4 cup fresh pomegranate seeds
2 tablespoons fresh lime juice
2 tablespoons finely chopped fresh cilantro
1/2 cup maple syrup
2 tablespoons Dijon mustard
4 (6-ounce) salmon fillets
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1. Preheat oven to broil.
2. Combine pineapple, jalapeño, pomegranate seeds, lime juice and cilantro in a small dish, tossing gently. Refrigerate until ready to serve.
3. Whisk together the maple syrup and mustard in a small saucepan over medium heat and bring to a boil. Simmer until slightly thickened, about 5 minutes. Remove from heat and set aside. Place the salmon in a foil-lined 9-by-13-inch baking dish. Season with the salt and pepper. Bush salmon with maple syrup mixture. Broil for 5 to 7 minutes or until desired degree of doneness. Serve with Pineapple-Pomegranate Salsa.