Salmon With Ginger Pineapple Salsa

• 1 can (20 ounces) unsweetened pineapple tidbits
• 1 cup chopped seeded ripe tomatoes
• 3 green onions, sliced
• 1 jalapeno pepper, seeded and chopped
• 2 tablespoons cider vinegar
• 2 garlic cloves, minced
• 1-1/2 teaspoons sesame oil
• 1 teaspoon honey
• 1-1/2 teaspoons minced fresh gingerroot
• 1/4 teaspoon crushed red pepper flakes
• 3/4 teaspoon salt, divided
• 6 salmon fillets (6 ounces each)
• 3/4 teaspoon ground cumin
• 1/4 teaspoon pepper

1. Drain pineapple, reserving 1/4 cup juice. In a large bowl, combine the tomatoes, green onions, jalapeno, vinegar, garlic, sesame oil, honey, ginger, red pepper flakes, 1/4 teaspoon salt, pineapple and reserved juice; mix well. Cover and refrigerate until serving.
2. Pat salmon dry with paper towels. Sprinkle with cumin, pepper and remaining salt. Place skin side down in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350u0b0 for 10-15 minutes or until fish flakes easily with a fork. Serve with salsa.

seeded ripe tomatoes, green onions, pepper, cider vinegar, garlic, sesame oil, honey, fresh gingerroot, red pepper, salt, salmon, ground cumin, pepper

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