Fresh Pineapple Salsa
- 2 cups
coarsely chopped fresh pineapple
- 1/2 cup
chopped red sweet pepper
- 1/4 cup
finely chopped red onion
tablespoon lime juice
tablespoon snipped fresh cilantro or
- 1 small
fresh jalapeno pepper, seeded and finely
1-pound fresh skinless salmon fillet, 1
teaspoon ground cumin
- 1. For
salsa, in a medium bowl combine pineapple,
sweet pepper, onion, 2 tablespoons of the
lime juice, the cilantro, honey, and
jalapeno pepper. Cover and refrigerate up
to 2 hours.
Lightly grease the rack of an indoor
electric grill or lightly coat with
cooking spray. Preheat grill. Rinse fish;
pat dry with paper towels. Cut into 4
serving-size pieces. Brush both sides of
fish with the remaining lime juice and
sprinkle with cumin.
- 3. Place
fish on the grill rack, tucking under any
thin edges. If using a covered grill,
close lid. Grill until fish flakes easily
when tested with a fork. (For a covered
grill, allow 4 to 6 minutes. For an
uncovered grill, allow 8 to 12 minutes,
gently turning once halfway through
grilling.) Serve the fish with salsa.
Makes 4 servings.
Rosh HaShanah --
can thus be used as a marinade and tenderizer for meat.