with Tropical Fruit Salsa
Yield: 8 entrée servings
Prep Time: 1 hour
Cook Time: 10-12 minutes
Wine Suggestion: Horse Heaven Vineyard Sauvignon Blanc
8- 6oz portions Copper River King Salmon
1 ¼ cup brown sugar
½ cup soy sauce
1 lemon
salt and pepper
Lay the portions of salmon on a baking sheet. Place foil under the salmon to aid in clean up. Sprinkle the brown sugar over each fillet, coating well, then drizzle with the soy sauce. Refrigerate and marinate at least 1 hour.
Preheat oven to 375ºF. Remove the salmon from the refrigerator and baste with the liquid, then season the salmon with salt and pepper and a squeeze of lemon juice before placing in the oven. Bake until done, approximately 8-10 minutes. Remove from the oven and serve with the tropical fruit salsa.
¾ cup finely diced pineapple
1 cup finely diced mango
¾ cup finely diced papaya
¼ cup finely diced red onion
1 cup finely diced sweet red pepper
1 Tbsp unseasoned rice vinegar
2 Tbsp vegetable oil
juice of one lime
2 Tbsp chopped cilantro
2 Tbsp chopped green onion
1 tsp sambol oleck or red chili paste (add more to taste)
Salt and pepper to taste
Combine all the above ingredients and toss well. Best made at least one hour before serving and can be made a day ahead of use. Depending on the ripeness of the fruit, you may need more or less lime juice.
