Pineapple Ginger Relish for Salmon (or pan sautéed boneless chicken breasts or pork medallions) – Serves 4
1 1/2 pounds Salmon Filet, skin on, cut into 4 pieces
Salt and pepper
For the relish-
1-tablespoon olive oil
2 tablespoons red onion, 1/4-inch dice
2 tablespoons red bell pepper, 1/4 inch dice
1/4 cup shelled edamame
1/4 cup corn kernels, cooked
1/4 cup canned black beans, rinsed and drained
1 clove garlic, minced
1/3 cup Stonewall Kitchen Pineapple Ginger Sauce
Salt and pepper to taste
Preheat oven to 400 degrees F.
Line baking sheet with foil. Brush salmon with oil and season with salt and pepper.
Bake for 10 minutes, or until the center is opaque in the center, about 10 minutes.
While the fish is cooking make the Pineapple Ginger Relish- Heat 1 tablespoon olive oil in a medium size sauté pan over medium-high heat. Add red onion, red bell pepper and edamame. Sauté until tender. Add corn, black beans and garlic and sauté an additional 2-4 minutes. Add Stonewall Kitchen Pineapple Ginger Sauce and heat.
Transfer salmon to a platter. Spoon relish over salmon and serve.