Here, finely chopped pineapple forms a wonderful crust that is baked onto salmon fillets. Lime zest and crushed red pepper flakes add a little kick. This is also a great choice for a quick meal that doubles easily. Serve with a simply prepared green vegetable. Recipe from Stephanie Witt Sedgwick.
1/2 cup finely chopped pineapple with its juice (about 4 ounces total)
Finely grated zest and juice of 1 medium lime
1/4 teaspoon crushed red pepper flakes
1 tablespoon light brown sugar
2 6- to 8-ounce salmon fillets (each about 1 to 1 1/2 inches thick at the thickest point)
Combine the pineapple, lime zest and juice, crushed red pepper flakes, brown sugar and salt in a medium bowl. Set aside for 20 minutes to allow the flavors to blend.
Preheat the oven to 350 degrees. Line a shallow roasting pan, large enough to comfortably hold the fish, with aluminum foil or parchment paper and lightly grease it with nonstick cooking oil spray.
Place the fillets in the pan skin side down with 1 to 2 inches between them. Sprinkle each fillet lightly with salt. Top each fillet with the pineapple mixture, evenly coating the tops. Bake for about 10 minutes per inch of thickness, until the fish is cooked through, but not dry. If the topping looks overly moist (and not crustlike), place the fish under the broiler for 1 to 2 minutes to evaporate the excess moisture. Serve hot.
Per serving: 355 calories; 19 g fat (4 g saturated fat; 48 percent calories from fat); 12 g carbohydrates; 100 mg cholesterol; 242 mg sodium; 34 g protein; 1 g fiber.