Serves 2

Ingredients

• 1/2 cup pineapple juice
• 2 garlic cloves, minced
• 1 teaspoon low-sodium soy sauce
• 1/4 teaspoon ground ginger
• 2 salmon fillets, each 4 ounces
• 1/4 teaspoon sesame oil
• Freshly ground black pepper, to taste
• 1 cup diced fresh fruit, such as pineapple, mango and papaya

Directions
In a small bowl, add the pineapple juice, garlic, soy sauce and ginger. Stir to mix evenly.

Arrange the salmon fillets in a small baking dish. Pour the pineapple juice mixture over the top. Put in the refrigerator and marinate for 1 hour. Turn the salmon periodically as needed.

Preheat the oven to 375 F. Lightly coat 2 squares of aluminum foil with cooking spray. Place the marinated salmon fillets on the aluminum foil. Drizzle each with 1/8 teaspoon sesame oil. Sprinkle with pepper and top each with 1/2 cup diced fruit.

Wrap the foil around the salmon, folding the edges down to seal. Bake until the fish is opaque throughout when tested with the tip of a knife, about 10 minutes on each side. Transfer the salmon to warmed individual plates and serve immediately.

Nutritional Analysis
(per serving)

• Serving size: 1 fillet
• Calories: 310
• Cholesterol: 67 mg
• Protein: 23 g
• Sodium: 174 mg
• Carbohydrate: 24 g
• Fiber: 1 g
• Total fat: 13 g
• Potassium: 591 mg
• Saturated fat: 3 g
• Calcium: 37 mg
• Monounsaturated fat: 4 g