Baked Salmon with Pineapple Salsa

Name: Baked Salmon with Pineapple Salsa
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 canned crushed pineapple, juice reserved; 1 Tbsp finely chopped fresh ginger; 59 milliliters diced green peppers; 59 milliliters diced red peppers; 454 grams salmon fillets

Baked Salmon with Pineapple Salsan is It works well as a Mexican main course. Head to the store and pick up 1/2 cup canned crushed pineapple, peppers, peppers, and a few other things to make it today. To use up the canned pineapple you could follow this main course with the Fruit Salsa Yogurt Cups as a dessert.

Ingredients

Servings:

canned crushed pineapple, juice reserved 1Tbsp

finely chopped fresh ginger 59milliliters

diced green peppers 59milliliters

diced red peppers 454grams

salmon fillets

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.