Ingredients
1/2 lb fresh pineapple chunks
4 salmon fillets (skin removed; 1 1/2 lb, thawed)
1 cup refrigerated fresh salsa (from Produce)
1 tablespoon honey mustard
2 teaspoons cornstarch
2 teaspoons prepared horseradish
2 cups instant rice
cooking spray
1/2 teaspoon lemon pepper seasoning

Prep

• Chop pineapple into small pieces.
• Check fish for bones (wash hands).

Steps

1. Combine pineapple, salsa, honey mustard, cornstarch, and horseradish; set aside. Cook rice following package instructions.
2. Preheat large sauté pan on medium-high 2–3 minutes. Coat both sides of fish with cooking spray; sprinkle with lemon pepper. Place fish in pan; cook 3 minutes.
3. Turn fish and add salsa mixture. Cover and reduce heat to medium; cook 5–7 minutes or until 145°F (or flesh separates easily). Serve fish and sauce over rice.

CALORIES (per 1/4 recipe) 520kcal; FAT 14g; CHOL 105mg; SODIUM 170mg; CARB 54g; FIBER 3g; PROTEIN 43g; VIT A 8%; VIT C 50%; CALC 6%; IRON 25%