Salmon With Pineapple Salsa

• 1 cup orange juice
• 1/4 cup reduced-sodium soy sauce
• 1 garlic clove, minced
• 1-1/2 teaspoons grated fresh gingerroot
• 1/8 teaspoon pepper
• 2 salmon fillets (5 ounces each)
• 1 can (8 ounces) unsweetened crushed pineapple, undrained
• 1 tablespoon sugar
• 1 tablespoon minced fresh mint or 1 teaspoon dried mint
• 1 tablespoon chopped red onion
• 2 teaspoons minced jalapeno pepper
• 4 thin orange slices

1. In a large resealable plastic bag, combine the orange juice, soy sauce, garlic, ginger and pepper; add salmon. Seal bag and turn to coat; refrigerate for 2-4 hours.
2. For salsa, in a small bowl, combine the pineapple, sugar, mint, onion and jalapeno. Refrigerate until serving.
3. Drain and discard marinade. Place fillets on a double thickness of heavy-duty foil (about 18 in. x 12 in.) Top with orange slices. Fold foil around fillets and seal tightly. Bake at 375u0b0 for 20-23 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape. Serve with salsa.

orange juice, soy sauce, garlic, gingerroot, pepper, salmon, pineapple, sugar, fresh mint, red onion, jalapeno pepper

Taken from www.tasteofhome.com/recipes/salmon-with-pineapple-salsa/ (may not work)