Ingredients
1 cup orange juice1/4 cup reduced-sodium soy sauce1 garlic clove, minced1-1/2 teaspoons grated fresh gingerroot1/8 teaspoon pepper2 salmon fillets (5 ounces each)SALSA:1 can (8 ounces) unsweetened crushed pineapple, undrained1 tablespoon sugar1 tablespoon minced fresh mint or 1 teaspoon dried mint1 tablespoon chopped red onion2 teaspoons minced jalapeno pepper4 thin orange slices
Preparation
In a large resealable plastic bag, combine the orange juice, soy sauce, garlic, ginger and pepper; add salmon. Seal bag and turn to coat; refrigerate for 2-4 hours.
For salsa, in a small bowl, combine the pineapple, sugar, mint, onion and jalapeno. Refrigerate until serving.
Drain and discard marinade. Place fillets on a double thickness of heavy-duty foil (about 18 in. x 12 in.) Top with orange slices. Fold foil around fillets and seal tightly. Bake at 375° for 20-23 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape. Serve with salsa.
