Roast Salmon Fillet with Pineapple-Jalapeño Relish

Roast Salmon Fillet with Pineapple-Jalapeño Relish



Serves 4



Here's a simple and perfect way to take advantage of the springtime arrival of Alaskan salmon. Serve with a wild rice pilaf and some steamed asparagus-good eating and good health!



* 3/4 cup chopped fresh pineapple

* 1/4 cup diced jicama

* 1 1/2 Tbs. olive oil or jalapeño-lime olive oil, divided

* 1 Tbs. chopped Italian parsley

* 1/2 Tbs. fresh lime juice

* 1/4 tsp. minced fresh jalapeño chile

* 4 6-oz. wild-caught salmon fillets, skin on

* Lime wedges for garnish



1. Preheat oven to 450°F. Cover baking sheet with heavy-duty aluminum foil. Mix together pineapple, jicama, ½ Tbs. olive oil, parsley, lime juice, and jalapeño in glass bowl. Set aside.

2. Place salmon fillets skin-side down on prepared baking sheet, drizzle fillets with remaining 1 Tbs. olive oil. Roast in oven 13 to 18 minutes, depending on thickness and desired degree of doneness.

3. Remove fillets from pan by sliding spatula between flesh and skin. Place fillets on plates and top with Pineapple-Jalapeño Relish; garnish with lime wedges.

PER SERVING: 340 CAL; 39 G PROT; 17 G TOTAL FAT (3 G SAT FAT); 5 G CARB; 107 MG CHOL; 86 MG SOD; 1 G FIBER; 3 G SUGARS



http://www.betternutrition.com/wildsalmon/columns/askthenaturopath/693