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Pineapple Salsa over Poached Salmon in Tamari and Citrus

1 to 1-1/2 lbs Wild Alaskan Salmon Filets (1 inch thick)

3 tbsp Tamari Sauce low sodium

1/2 cup lemon juice

For Salsa:

1 large Avocado, pitted, peeled and chopped finely

juice and zest of 2 limes

1 tbsp ginger, grated finely

2 large cloves of garlic, crushed

1/2 cup (3oz) fresh or frozen and thawed mango pieces, chopped finely

3 tbsp brown rice vinegar

1 cup (5oz) fresh or frozen, thawed pineapple pieces, chopped finely

1 red pepper, deseeded and chopped finely

1/2 small red onion, chopped finely

1 small green chili, finely chopped, seeds and membrane removed

3-4 tbsp fresh cilantro leaves, chopped finely

2 tbsp fresh mint leaves, chopped finely

Mix avocado thoroughly with juice of 1 lime. Set aside. In a blender or covered bottle, combine ginger, lime juice, garlic, a couple of mango pieces and vinegar. Blend or shake until combined. Adjust for sweetness and tartness with the mango and lime. Set aside.

In a bowl, mix pineapple, peppers, onion, chili, coriander, mint, and mango. Toss in dressing and gently mix in avocado pieces. Marinate for a couple hours before serving if you can. For the most robust flavor, add the mint and coriander just before serving.

Mix the tamari and lemon juice, pour over the Salmon and bake at 425 degrees for 13-15 minutes

Top with salsa to serve.

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