Tropical Salmon

Salmon seems to be a “no-fail” dish.  I guess, it can be burnt and that would ruin it but otherwise, you can add a multitude of flavors to it. You can bake it, fry it, poach it, broil it and smother it and you will probably have a good dinner.  You can, also, serve it with almost any side dish.  Just picture salmon and rice, salmon and potatoes, salmon and noodles, salmon with green vegetables, orange vegetables, red vegetables, etc.  I am sure, you get the idea.  Salmon has enough flavor to hold its own with almost all foods. There are particular ingredients that call for diversity such as pasta or rice.  In my opinion, salmon falls in with these as far as being creative.  Do you have any good salmon recipes?  I am always on the look-out for more ideas. Tropical Salmon

adapted from a Mrs. Dash recipe

Ingredients:

1 teaspoon Lemon Pepper seasoning 2  salmon fillets 1/4 cup diced green pepper 1/4 cup diced red pepper 1 scallion, chopped 1/3 cup  and 1/4 cup pineapple juice  1 tablespoon chopped fresh ginger 1/8  cup shredded coconut

Directions:

1.	Pour 1/3 cup pineapple juice in square or small rectangular baking pan.
2.	Brush fish fillets with 1/4 cup of  pineapple juice. Sprinkle fillets lightly with Lemon Pepper.
3.	Combine all other ingredients in medium bowl.
4.	Pour vegetables over salmon fillets, spreading somewhat evenly.
5.	Bake in 375 degrees  preheated oven,  15 – 20 minutes .     This is linked to Hearth and Soul Real Food Wednesdays                         Pennywise Platter          Melt in Your Mouth Mondays