Ingredients
2 plum tomatoes, seeded and chopped1/2 cup cubed fresh pineapple1/4 cup minced fresh basil1/4 cup lime juice2 shallots, chopped2 tablespoons reduced-sodium soy sauce1 teaspoon brown sugar1/4 teaspoon pepper, divided4 salmon fillets (6 ounces each)1/2 cup reduced-sodium chicken broth2 teaspoons grated lemon zest
Preparation
For salsa, in a small bowl, combine the tomatoes, pineapple, basil, lime juice, shallots, soy sauce, brown sugar and 1/8 teaspoon pepper. Cover and chill until serving.
Place fillets in a greased 13x9-in. baking dish; pour broth into dish. Sprinkle fillets with lemon zest and remaining pepper.
Bake, uncovered, at 375° for 10-15 minutes or until salmon flakes easily with a fork. Serve with salsa.
