Description
A very colorful, refreshing summer dish that is full of flavor and very healthy. A great way to use your garden tomatoes.
Ingredients
- ¼ cup fresh lime juice
- ¼ cup extra virgin olive oil
- 2 tablespoons soy sauce
- 3 tablespoons shallots, chopped
- 1 teaspoon sugar
- ½ cup diced pineapple
- 2 large plum tomatoes, diced
- ¼ cup chopped fresh basil
- salt and pepper to taste
- 4 (6 ounce) fillets salmon
- ½ cup chicken broth
- lemon pepper to taste
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Whisk together lime juice
- olive oil
- soy sauce
- shallots
- and sugar. Stir in the pineapple
- tomatoes
- and basil. Season with salt and pepper. Cover
- and refrigerate. Remove from refrigerator 10 to 15 minutes before serving.
- Place salmon in a 9×13-inch pan. Pour chicken broth over the top
- and sprinkle with lemon pepper.
- Bake in a preheated oven until fish flakes easily with a fork
- about 30 to 40 minutes. Serve with salsa on the side.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hr 10 mins
Servings: 4