Pineapple Salsa Salmon and Rice

Yesterday at my local market, they were doing a cooking demonstration. I had a couple minutes to spare and decided to taste the outcome. I must say there’s two things I really dislike eating; cilantro & salmon.¬† I didn’t know it was salmon until the lady said the name of the recipe towards the end. I opted to walk away with my plate just in case I didn’t like it. I didn’t want to offend anyone by throwing it away. So, I had to “suck it up” and took my first bite. I gasped in disbelief! I even went back to the lady and asked, “This can’t be salmon! I don’t even like salmon. Did you use magic?” She laughed and said, “Hun, I didn’t do anything differently than what the recipe called for.” She gave me the recipe and I gladly took it. I fully intend to make it for my family in the future. But for now…I share it with you.

Recipe & picture from Publix

1/2 lbs fresh pineapple chunks
4 salmon fillets (skin removed & check for bones; 1 1/2 lb, thawed)
1 cup refrigerated fresh salsa
1 tablespoon honey mustard
2 teaspoons cornstarch
2 teaspoons prepared horseradish
1/2 teaspoon lemon pepper seasoning
2 cups instant rice (*As a child of Cuban parents, I always cook rice from scratch, but to each their own.)

1. Combine pineapple, salsa, honey mustard, cornstarch, and
horseradish; set aside. Cook rice following package instructions.
2. Preheat large sauté pan on medium-high 2-3 minutes. Coat both sides
of fish with cooking spray; sprinkle with lemon pepper. Place fish in
pan; cook 3 minutes.
3. Turn fish and add salsa mixture. Cover and reduce heat to medium;
cook 5-7 minutes or until flesh separates easily. Serve fish and sauce
over rice.

Add a salad and its a quick dinner.