My old personal favorite recipe is this one. Although not quite real, it honors the fantastic flavors of Cajun food. Serve the rice with this rich sauce.
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup fresh lime juice
- ¼ cup extra virgin olive oil
- 2 tablespoons soy sauce
- 3 tablespoons shallots, chopped
- 1 teaspoon sugar
- ½ cup diced pineapple
- 2 large plum tomatoes, diced
- ¼ cup chopped fresh basil
- salt and pepper to taste
- 4 (6 ounce) fillets salmon
- ½ cup chicken broth
- lemon pepper to taste
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Whisk together lime juice, olive oil, soy sauce, shallots, and sugar. Stir in the pineapple, tomatoes, and basil. Season with salt and pepper. Cover, and refrigerate. Remove from refrigerator 10 to 15 minutes before serving.
- Place salmon in a 9×13-inch pan. Pour chicken broth over the top, and sprinkle with lemon pepper.
- Bake in a preheated oven until fish flakes easily with a fork, about 30 to 40 minutes. Serve with salsa on the side.
Nutrition Facts
| Calories | 477 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 99 mg |
| Dietary Fiber | 1 g |
| Protein | 35 g |
| Saturated Fat | 6 g |
| Sodium | 611 mg |
| Sugars | 7 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Great dish – loved the pineapples. I will be making this again.
Such a fresh taste with the salsa. I made it as written and am confused why others baked the salsa. They are really missing out. Next time I might cut the liquid portion of the salsa in half unless I’m serving it on rice or quinoa.
my wife love it
I like others baked the salmon with the salsa on it. I didn’t have shallots so used yellow onions. I also added some Mrs. Dash spicy blend to the fish along with the lemon pepper. Turned out very good, will make again.
This was so delicious!
This turned out so good I started eating before I took the picture
My family loved this! I did double the salsa and added cilantro like someone suggested.
Lovely dish, great flavors. I think two tablespoons of soy source is a bit much though, as it came out looking very dark. Enjoyed it anyway!
I made this last night for dinner and my husband LOVED IT! I didn’t change a thing according to the recipe and the fish was perfectly done! I also cooked 2 pieces of cod with the salmon and it too was delicious. A great new spin on fish.
Delicious! Easy to prepare and wow your guests!
Made the salsa portion of this recipe as a condiment over grilled chicken breasts. Nice addition! Next time will either double the tomatoes /pineapples or halve the marinade.
Enjoyed this dish very much .will be cooking this again .
OMG!!!! Amazing. Loved it! Only thing different I did was BBQ the salmon and omitted the broth. I added some of the juice from the pineapple into the salsa too…yummy! Husband loved it and he normally hates/avoids/refuses to eat pineapple. Thanks!!!
I may try again and save the veggie/tomato mixture and use that as a salsa. Hopefully it will be more appealing, less messy.
The combination of ingredients was not overwhelming to my taste buds.
Made the salsa for mahimahi. It’s a great side bkz you can make ahead of time. Only had dried basil, so under a tablespoon will do. Used more pineapple than listed.
This salsa recipe is so delicious- I’ve used it with mahi mahi and other white fish. I have substituted green onion when I don’t have shallots, and honey for the sugar. For a nice kick, add chopped jalapeños to taste.
We added this after getting a pineapple and ample tomatoes in our Bountiful Basket. The salsa was fresh and flavorful. I would have let it marinate for a while before serving if I had had time.
Absolutely delicious! I didn’t have shallots so I used chopped red & green onions. I added chopped mangos, peaches, avocado, garlic & the last little splash of OJ. I served it to my parents who enjoyed it, especially since I used of their fresh garden tomatoes! My kids (4, 9, 15) loved it too!
I liked this salsa recipe. I made the salmon my own way and served the salsa room temp on the side. I didn’t make it up far enough ahead to put in the fridge. I had to substitute white onions for the scallions so I only used 1/2 the amount. I also about doubled the sugar-it was too tart for my taste. I used key lime juice as that’s what I had in house. Maybe it’s more tart? I also added a splash of the pineapple juice from the can. I used fresh Romas and basil from my garden. I had more dressing than I needed. I had about 1/4 cup leftover.Picture is of my salsa only.
My husband and I love it! I use canned pineapple because it’s easy and green onions since our family doesn’t like shallots. Our health-conscious friends will love this, too!