Pineapple Salsa Salmon And Rice With Asparagus Tips
- Pineapple Salsa Salmon with Rice
- 1/2 lb fresh pineapple chunks
- 1 c La Mexicana Mild Salsa (or see No Cook Salsa recipe)
- 1 tbs honey mustard
- 2 tsp cornstarch
- 2 tsp horseradish sauce
- 4 Wild Sockeye Salmon Filets, skins removed - about 1 1/2 lbs
- Cooking Spray
- 1/2 tsp lemon pepper seasoning
- 1 1/2 c water
- 2 c instance rice
- Asparagus Tips
- 1lb fresh asparagus
- 1 tbs water
- 1 tbs garlic butter
- 1/2 tsp season salt
- Pineapple Salsa Salmon with Rice
- 1. Chop pineapple into small pieces. Combine in medium bowl with salsa, honey mustard, cornstarch and horseradish. Set aside.
- 2. Coat both sides of salmon with cooking spray. sprinkle with lemon peper
- 3. Preheat large saute pan on med-hi 2-3 min. Place water in medium saucepan. Cover & bring to boil for rice.
- 4. Place fish in sauce pan, cook 3 min. Turn fish and add salsa mixture. Cover and reduce heat to med. Cook 5-7 min more or until fish is opaque and flaky.
- 5. Meanwhile, stir rice into boiling water. Cover, remove from heat and let sit 5 min.
- 6. Serve by spooning rice on plate and toping with fish and salsa.
- Asparagus Tips:
- 1. Cut 1-2 inches of asparagus ends off and discard. Cut remaining spears about 2 in long. Place in microwave safe bowl and add water.
- 2. Cover and microwave on HIGH 4-5 min, stirring once until done you your likeness.
- 3. Drain asparagus, stir in garlic butter and season salt.
- 4. Serve.
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Taken from www.epicurious.com/recipes/member/views/pineapple-salsa-salmon-and-rice-with-asparagus-tips-1273965 (may not work)