A salsa made with fresh pineapple and pimento-stuffed green olives makes a tasty topper for perfectly baked salmon steaks.
What You Need
Original recipe yields 6 servings
6 salmon steaks (1-1/2 lb.)
3/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1/2 cup chopped fresh pineapple
1 plum tomato, seeded, chopped
1/4 cup sliced black olives
1/4 cup sliced pimento-stuffed green olives
1/4 cup chopped Vidalia onion s
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Let's Make It
Heat oven to 400°F.
Place fish, skin side down, on foil-covered baking sheet.
Combine remaining ingredients; spoon over fish.
Bake 18 to 20 min. or until fish flakes easily with fork.
Prepare using 1 skinless salmon fillet (1-1/2 lb.).
Serve with hot cooked asparagus and a mixed green salad tossed with your favorite KRAFT Lite Dressing.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.