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

1. Pineapple Salsa Salmon with Rice
2. 1. Chop pineapple into small pieces. Combine in medium bowl with salsa, honey mustard, cornstarch and horseradish. Set aside.
3. 2. Coat both sides of salmon with cooking spray. sprinkle with lemon peper
4. 3. Preheat large saute pan on med-hi 2-3 min. Place water in medium saucepan. Cover & bring to boil for rice.
5. 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.
6. 5. Meanwhile, stir rice into boiling water. Cover, remove from heat and let sit 5 min.
7. 6. Serve by spooning rice on plate and toping with fish and salsa.
8. Asparagus Tips:
9. 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.
10. 2. Cover and microwave on HIGH 4-5 min, stirring once until done you your likeness.
11. 3. Drain asparagus, stir in garlic butter and season salt.
12. 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)