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Pineapple Salsa Roasted Salmon FREE Recipe by Kristin Omdahl

I'm on day 5 of a 30-day nutritional cleanse. Eating one fork & knife meal a day (300-600 calories) and using meal replacements for lunch, dinner and snacks. Tomorrow is my first fast in the program, and I'm SO EXCITED because I've never fasted before. I've heard so many wonderful things about the health benefits, rejuvenated energy and mental clarity, and I can't wait to experience the rewards for myself. So for my last meal before the fast, I thought I'd go all out and make something super delicious and healthy. I think I hit this one out of the park. We are just gushing over dinner tonight.

Yesterday I originally made the pineapple salsa for a dip with celery (during my allotted snack times) and it was amazing fresh. Tonight I took the salsa and used it 3 ways: smothered on top of the salmon roasting in the oven, sauteed with mushrooms & red peppers on the stove, and stirred into the sushi rice just before serving. I didn't want any leftovers to tempt me tomorrow during the fast so I used up all the pineapple salsa. No worries, though. It took all of 5 minutes to make in my food processor yesterday so I'll be making a new batch over the weekend. I actually toyed between making pineapple and mango salsa, and to be quite honest with you, it was about the money. Pineapple was on sale and fresh, and mango wasn't. So as soon as mango goes on sale, I'll post a mango salsa recipe too (very delicious as well).

Pineapple Salsa Roasted Salmon FREE Recipe by Kristin Omdahl


2" thick salmon filets
1 8-oz package baby portobello mushrooms, sliced
1 red bell pepper chopped
1 cup sushi rice

Salsa ingredients:
1 peeled and cored pineapple, roughly chopped
1 bunch of cilantro
1 sweet white onion, roughly chopped
3 cloves garlic, peeled
1 jalepeno pepper, seeded, de-veined and chopped
Juice of 1-2 lemons, depending on preference
Himalayan pink salt

Place garlic and jalapeno in the food processor first, and pulse until finely chopped. Add the remaining ingredients and pulse until desired consistency. Put in airtight container and chill in the fridge. Makes a great dip and lasts several days refrigerated.

Preheat oven to 350 degrees. Place salmon filets skin side down in ungreased baking pan (this makes the skin stick to the pan and not the filets when serving). Smother a generous portion of salsa on top of each filet. Bake in the oven for 20 minutes. Turn the broiler on and cook for 5 more minues. Drizzle the carmelized drippings over each filet and serve.

Sautee mushrooms & peppers on medium high heat with a TBSP of coconut oil. Sautee until soft and lightly browned. Add salsa, stir to combine and stew for 10 more minutes on medium heat. Set aside.

Cook rice to package directions. Add salsa for flavor to the rice just before serving.

PLATE the salmon, veggies and rice together and ENJOY!!!!! xoxo, Kristin

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