Ingredients
Salsa:
2 mandarin oranges, peeled and separated
1 kiwi, peeled and sliced
1/2 cup pineapple, diced
1/3 cup pomegranate seeds
1/2 lime
3 tablespoons honey, softened
Salmon:
1.5 lb salmon
1 tablespoon butter, melted
1/4 teaspoon salt
3 garlic cloves, minced
1/2 lime, fresh and sliced
4 tablespoons butter, sliced
parsley, fresh and chopped
Instructions
How to make pineapple salsa:
In a medium bowl toss together segmented mandarin oranges, sliced kiwi, diced pineapple, and pomegranate seeds.
Make the dressing: in a mixing bowl, squeeze the juice of 1/2 of fresh lime, add softened honey and whisk together until well-combined. Pour over the fruit and toss to combine.
How to cook salmon:
Preheat oven to 375 F.
To a medium-size casserole dish, add 1 tablespoon of melted butter and spread on the bottom. Add salmon fillet skin side down to the casserole dish. Sprinkle with salt on top.
Top salmon with minced garlic. Add lime slices all around. Top with sliced butter, unmelted.
Bake uncovered for about 20 minutes or longer (depends on your oven), or until the salmon is cooked through. Remove from the oven. Remove lime slices from the casserole dish.
Final Assembly:
Pour the salsa overcooked salmon.
