Baked salmon with Southeast Asian marinade

SERVES 2

1/2 cup [125 ml] pineapple juice
2 garlic cloves, minced
1 teaspoon low-sodium soy sauce
1/4 teaspoon ground ginger
2 salmon fillets, each 4 ounces [112 g]
1/4 teaspoon sesame oil
Freshly ground black pepper, to taste
1 cup [238 g] diced fresh fruit, such as pineapple, mango and
papaya

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 periodically as needed.

Preheat 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 [119 g] diced fruit.

Wrap the foil around the salmon, folding the edges
down 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.