Salmon is such a healthy fish to eat, that I am always looking for new ways to serve it. I came up with this idea after having something similar in a restaurant. Tomatoes are a favorite at my house, so I added them and tossed in the spinach in place of rice. Of course, if you still want, you can add rice, orzo or light pasta. This recipe makes 4 servings.
4 pieces of skinless salmon fillets
2 Tbs. reduced sodium soy sauce
1 1/2 Tbs. Dijon mustard
3 Tbs. Thai sweet chili sauce
1 ripe small pineapple
1 bag 9 oz. baby spinach
1 container cherry tomatoes
From limes, grate 1/2 teaspoon peel and squeeze 3 Tbs. juice.
Stir juice and peel chili sauce , soy sauce, and Dijon until blended.
Reserve 3 Tbs. of mixture to glaze salmon, set aside.
Arrange salmon on foil lined rack from broiling pan, place pan in oven and broil 5 min.
Brush salmon with reserved chili sauce mixture and broil 4 to 5 min.
Peel and core pineapple into chunks.
Add cut up pineapple to remaining chili sauce toss to coat.
To serve divide spinach and tomatoes in 4 plates, top each with salmon, drizzle pineapple juices over spinach.
An excellent source of protein, low in fat and sodium, salmon is a nutrient rich fish. A cold water fish that is recommended because of its high levels of omega 3 fatty acids, which few of us get enough of. Salmon is also high in vitamin D, giving us nearly all our daily requirements in just one serving. Add on the pineapple, chili and tomatoes to give your body the antioxidants it needs to protect itself from cancer causing free radicals. Tossed in with the spinach to give you iron and a heaping helping of Vitamins A, K and C.