Salmon—in a Pineapple Under the Sea

August 13, 2014

salmon_pineapple_featThere’s nothing better in summer weather than freshly-baked salmon with a cool, refreshing pineapple topping. The tantalizing tastes of the cold, tangy fruit blended with the fresh warm salmon is an experience for all the senses.

Pineapple has additional health benefits to boot:

Manganese: Raw, it provides 128% of the daily value in a one cup serving. Manganese is important in energy production and can also aid against inflammation.

Vitamin C: Pineapple can supply 40% of your daily value of Vitamin C.

Bromelain: This enzyme, found mostly in the stem and also in pineapple juice, is a popular and easy way to tenderize meat and is therefore found in several marinades for fish, poultry, and meat dishes. It may also help relieve arthritis pain by easing inflammation.

One easy and refreshing summer dinner coming up:

Salmon with Pineapple Salsa

2 salmon fillets
1 cup diced pineapple
1 diced tomato
¼ cup vegetable broth
1 ½ tbsp chopped onion or shallot
1 tbsp ground basil or cilantro
2 tbsp fresh lime or lemon juice
2 tbsp olive oil
1 tbsp soy sauce
1 tsp sugar or honey
Salt and pepper to taste


1. Preheat oven to 375°.
2. Whisk together lime/lemon juice, olive oil, soy sauce, and sugar/honey. Stir in the onion, pineapple, tomatoes, and basil/cilantro. Season with salt and pepper. Cover, and refrigerate.
3. Place salmon in a greased baking pan. Pour broth over the top, and sprinkle with salt and pepper.
4. Bake until fish flakes easily with a fork, about 30 to 40 minutes. Serve with the prepared salsa on top.

(recipe adapted from: