Ingredients

(Serves 2)

• 1/2 cup pineapple juice with no added sugar
• 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, divided
• Freshly ground black pepper, to taste
• 1 cup diced fresh fruit, such as pineapple, mango and papaya, divided

Directions

To make the marinade:

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 a few times in the marinade.

To cook the salmon:

Heat 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 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.